Egyptian Red Lentil Soup

READY IN: 1hr 23mins
Recipe by ratherbeswimmin'

A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.

Top Review by Chef metal

This was excellent, I just got done with my second bowl and I'm full but I want to keep eating! I made a few changes, I sauteed the onion and garlic before adding the vegetable broth (i also chopped the garlic). I did what others said and added another teaspoon of Cumin. I added a little more potato which I mashed by hand inside the pot (no need to puree) The result was very thick soup just how I like it - adding a little more cilantro won't hurt either. This was my first experience with red lentils and I must say that I'm impressed - thanks for posting

Ingredients Nutrition

Directions

  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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