Egyptian Red Lentil Soup
By Vickie
This soup is a good one but for our family, we double the recipe we love to eat.
Ingredients
- 5 C vegetable broth or 5 C water
- 1 C dried red lentils
- 2 C chopped onions
- 2 C chopped potatoes
- 8 garlic cloves, peeled and left whole
- 1 TBS. canola oil
- 2 tsp. ground cumin
- 1/2 tsp. tumeric
- 1 tsp. salt
- 1/3 C chopped fresh cilantro
- 3 TBS. fresh lemon juice
- salt and pepper
Details
Preparation
Step 1
1. Addd first 5 ingredients to a large pot; cover and bring to a boil.
2. Lower heat and simmer 15-20 min. 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 now smoking.
5. Add cumin, tumeric, and salt; cook and stir constantly for 2-3 min. or until the cumin has relased its frgrance (be careful not to scorch the spices)
6. Set spice mixture aside for 1 min. to cool.
7. Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
8. Puree the soup.
9. Add in lemon juice; stir to combine.
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