Egyptian Red Lentil Soup

Total Time: 1 hr 23 mins Preparation Time: 1 hr Cook Time: 23 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.