Egyptian Chowder

Cooking time: 20 minutes
Preparation time: 10 minutes

Makes: 5 - 6 serving



  1. Heat olive oil in a soup pot and fry onion and garlic 5 minutes, stir frequently.
  2. Add corn, lentils, water, coconut milk and bouillon.
  3. Add turmeric, curry and chili powders and heat to boil.
  4. Simmer 20 minutes, covered. Uncover and let cool 15 minutes.
  5. Using an immersion blender, puree the cooled soup.
  6. Serve topped with Greek yogurt.

Based on a recipe from the Internet. Modeled after a great soup served in a Cairo hotel.


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