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Fatet Ads (Egyptian Red Lentil Porridge)

A staple ingredient in Egyptian food culture, the red lentil lends both it’s beautiful hue and nutty flavour to Fatet Ads (Egyptian Red Lentil Porridge). Enjoyed alone or drizzled with a Tangy Tomato Sauce and topped with crushed pita chips and fried onions, this heart... A staple ingredient in Egyptian food culture, the red lentil lends both it’s beautiful hue and nutty flavour to Fatet Ads (Egyptian Red Lentil Porridge). Enjoyed alone or drizzled with a Tangy Tomato Sauce and topped with crushed pita chips and fried onions, this hearty lentil stew connects you to the comforting flavors of Egypt wherever you live. Recipe Credit: Iman Moussa@Koshary Corner Read More Read Less
15 min
PREP TIME
25 min
COOK TIME
23
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • Tangy Tomato Sauce:
  • 3 tablespoons (45 milliliters) olive oil
  • 1 tablespoon (15 milliliters) finely chopped fresh garlic
  • 3/4 cup (175 milliliters) tomato sauce
  • 1/3 cup (75 milliliters) vinegar
  • 1/2 teaspoon (2 milliliters) kosher salt
  • 1/2 teaspoon (2 milliliters) Cumin, Ground
  • 1/4 teaspoons (1 milliliter) Coriander Ground
  • 1/4 teaspoon (1 milliliter) Ground Black Pepper
  • Lentil Porridge:
  • 1/4 cup (60 milliliters) olive oil
  • 1 1/2 cups (375 milliliters) sliced yellow onion , divided
  • 2 cloves garlic , cut in half
  • 1 medium russet potato , peeled and cut into 1/2-inch (1-cm) cubes
  • 1 medium gray zucchini or zucchini , cut into 1/2-inch (1-cm) cubes
  • 1/2 cup (125 milliliters) chopped plum tomato , cut into 1/2-inch (1-cm) cubes
  • 1/2 cup (125 milliliters) peeled, chopped carrots , cut into 1/2-inch (1-cm) cubes
  • 3 cups (750 milliliters) water
  • 1 cup (250 milliliters) red lentils
  • 1 teaspoon (5 milliliters) kosher salt
  • 1/2 teaspoon (2 milliliters) Cumin, Ground
  • 1/4 teaspoon (1 milliliters) Coriander Ground
  • 1/4 teaspoon (1 milliliters) Ground Black Pepper
  • 2 cups (500 milliliters) hot cooked white rice , to serve
  • 1 cup (250 milliliters) crushed pita chips , to serve

Preparation

  • 1 For the Tangy Tomato Sauce, heat oil in medium saucepan on medium heat. Add garlic; cook and stir until fragrant and softened. Stir in remaining ingredients. Bring to boil. Reduce heat to low and simmer 5 to 7 minutes. Remove from heat; keep warm.
  • 2 Meanwhile, for the Lentil Porridge, heat oil in large skillet on medium-high heat until shimmering. Add onion; cook and stir until golden brown, about 5 to 7 minutes. Using tongs or a slotted spoon, remove about 1/3 cup (75 ml) of the onion to a paper towel-lined plate to drain. Set aside until ready to serve.
  • 3 Add garlic to skillet with remaining onions; cook just until browned. Add potato, zucchini, tomato and carrot; cook and stir 3 to 5 minutes just until lightly browned. Stir in water and lentils. Bring to boil. Reduce heat to low; simmer 6 to 8 minutes or until vegetables are cooked through. Stir in salt and spices.
  • 4 Carefully transfer mixture to blender container. With center part of cover removed to let steam escape, puree on high speed until smooth, working in batches as needed. Porridge will be thick but should be very smooth.
  • 5 Wipe skillet clean with paper towels. Return reserved onions to skillet. Cook on medium-high heat just until crispy. Place about 1/2 cup (125 ml) hot cooked rice in bottom of 4 serving bowls. Drizzle each bowl with 1/4 cup (60 ml) Tangy Tomato Sauce and top with about 1 cup (250 ml) of the Lentil Porridge. Sprinkle with crushed pita chips and reserved fried onions. Serve immediately.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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