Tag Archives: potato

Egyptian Red Lentil Soup

This recipe didn’t turn out so well for me – it was a bit thick and felt like it stuck to my insides. Maybe it’ll work better with a bit more water? In any case, it was a great opportunity for us to break out the immersion blender. The ingredients:

  • Water, 5 cups
  • Red lentils, 2 cups
  • Onions, chopped, 2 cups
  • Potatoes, chopped, 1 cup
  • Garlic, 8-10 cloves
  • Cilantro, chopped, 1/3 cup
  • Lemon juice, 3 tablespoons
  • Oil, 1 tablespoon
  • Cumin, 2 teaspoons
  • Salt, 1 teaspoon
  • Turmeric, 1/2 teaspoon
  • Salt & Pepper to taste

The ingredients.

First, bring the water to a boil along with the potatoes, onions, lentils, and garlic. Then reduce the heat and simmer for about 20 minutes, or until everything is tender.


Boil, and then simmer.


Once the simmering is complete.

Then warm the oil until it’s hot, but not smoking pot. Then add the spices – the turmeric, cumin, and salt, stirring constantly until it becomes fragrant, or about 2-3 minutes.


Adding spices to warm oil.



Then remove from the heat and allow to cool for a minute or two before you add the mixture, along with the cilantro, to the main pot.


All in the pot.

This is where you get to use the immersion blender.


A fine machine.

Add the lemon juice, and then you’re done!


The finished product.

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Meat & Potatoes

For lack of a better title, I’m calling this dish ‘Meat & Potatoes’ because if nothing else, it’s an apt description.The ingredients are:

  • Meat
  • Potatoes

Okay, just kidding. The real ingredients are:

  • 2-4 boneless pork chops
  • 8 large gold potatoes (or another kind if you prefer
  • 2-3 cartons of beef broth
  • Eggs
  • Bread crumbs
  • Salt

The ingredients

First, slice the potatoes. I usually cut them about half an inch wide, but you do you.


A potato murder.

Also, start the broth on the stove, and bring it to a slow boil.


Cooking the broth

Then add the potatoes and cover.


Cooking the potatoes

Meanwhile, coat the pork chops in egg…


The eggs help the bread crumbs stick to the meat.

…Then in bread crumbs…



…Then fry in vegetable oil (or your oil of choice).


Fried meat is yummy

You should get them looking brown like this:


Golden brown

When the pork chops have been browned, add them on top of the potatoes, and then re-cover.


Cooking some more

Your dish is done when the potatoes are soft. Add salt to taste, and eat up!



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Ryan’s Potato & Leek Soup

This soup is hearty – and easy to make. Just look at the list of ingredients:

  • 16 cups of water
  • 6-8 large potatoes
  • 3-4 leeks
  • Head of garlic
  • Bouillon cubes
  • Salt (to taste)

The ingredients.

Step 1: Boil the water


Boiling water.

While you’re doing this, you can do some of the other prep work, like cleaning the potatoes and leeks.

Step 2: Add the potatoes


The potatoes.

When the water comes to a rolling boil, you can add the potatoes. I usually leave the skin on (though I scrub the skin to get rid of the dirt) and cut the potatoes in half lengthwise before dropping them in. It may take some time for them to soften up completely, usually a half hour or more. Use any kind of potato you like.

Step 3: Fork the potatoes

When the potatoes are completely soft, I usually divide the halves unevenly into about four quadrants. This I do with the side of a fork instead of a knife, because a knife would cut too clean. The purpose here is to create a soup with uneven chunks of potatoes, but nothing really larger than bite size in the end. From this point on, the cooking will continue to gradually break down the potato chunks.

Step 4: Add your Bouillon

This is the kind of bouillon I use:


The bouillon.

I add a full package – eight cubes. These slowly dissolve in the soup, but if you’re so inclined, you can help them along by mashing them up when they get soft.

Step 5: Add the leeks

I usually cut up the leeks into wide swathes, about half an inch wide (this allows them to last longer in the soup before turning into mush). Obviously you just want to stick with the stalk itself, and discard the part above where the leaves start separating from the stalk.


The leeks.

When you have all your swathes cut up, you can break up the rings with your fingers and add them to the soup.

Step 6: Add the garlic


The garlic.

I use a garlic presser and a full head of garlic. The fresher the garlic, the better. This part can be messy, depending on the kind of garlic presser you have. And if you have any cuts on your hands, watch out! They’ll sting with the garlic juice.

Step 7: Salt to taste

After letting the soup simmer for a final few minutes or so – just enough time to let that garlic permeate the soup – you can sample the broth. What you’ll probably find is that the soup tastes great, and without any additional salt. But if you used fewer bouillon cubes, you may find that it’s missing that final kick. If so, adding a bit more salt at this stage will bring the flavor into full bloom. It doesn’t just make the soup saltier, in other words, but it makes it taste fuller and richer. Try for yourself and see.


The end result.

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