Egyptian Red Lentil Soup «

Egyptian Red Lentil Soup

Ingredients:Servings:
6 6 6-8 Servings Size

Update

5 cups vegetable broth or 5 cups 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
Change Measurements: US | Metric

Directions:
Prep Time: 1 hr

Total Time: 1 1/2 hrs
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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