Egyptian Red Lentil Soup Recipe #94673
A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.
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
- Add the first 5 ingredients to a large pot; cover and bring to a boil.
- Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
- Take pot from stove burner and set aside.
- In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
- 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).
- Set spice mixture aside for 1 minute to cool.
- Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
- 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).
- Add in lemon juice; stir to combine.
- Rewarm soup in soup pot; season if needed with salt/pepper.
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5 stars