SPICY EGYPTIAN LENTIL SOUP(GREEN LENTILS)

By ozzie

Ingredients

• 2 tbl olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 large celery rib, diced
• 1 large carrot, diced
• 1 large baking potato, peeled and diced
• 1 1/4 cups red or green lentils
• 2 qts vegetable broth
• 2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 tbl lemon juice
• salt and pepper to taste

Preparation

Step 1

Place a large saucepan over medium-high heat, and heat the oil.

Add the onion and garlic to the oil and cook until fragrant 2-3 min.

Add the celery and carrot and cook for another 5 min.

Add the potato, lentils, and broth and simmer until the vegetables are very tender 40-50 minutes.

Puree the soup in batches, using a blender or use an immersion blender to puree it directly in the pot.

Add cumin, cayenne lemon juice and season with salt and pepper to taste

Serve the soup hot with fresh lemon slices and pita bread.