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Egyptian Red Lentil Soup Recipe – Beth
From www.recipezaar.com
A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.
by ratherbeswimmin’
1½ hours | 1 hour prep
SERVES 6 -8
* 5 cups vegetable broth or water
* 1 cup dried red lentils
* 2 cups chopped onions
* 2 cups chopped potatoes
* 8 garlic cloves, peeled and left whole
* 1 tablespoon canola oil
* 2 teaspoons ground cumin
* 1/2 teaspoon turmeric
* 1 teaspoon salt
* 1/3 cup chopped fresh cilantro
* 3 tablespoons fresh lemon juice
* salt and pepper
1. Add the first 5 ingredients to a large pot; cover and bring to a boil.
2. Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
3. Take pot from stove burner and set aside.
4. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
5. Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
6. Set spice mixture aside for 1 minute to cool.
7. Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
8. You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
9. Add in lemon juice; stir to combine.
10. Rewarm soup in soup pot; season if needed with salt/pepper.
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