A very tasty vegetable soup from Egypt. I just hope that they aren't actually making soup with water from the Nile, lol.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 cup red lentil, rinsed
- 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 4 cups water or 4 cups vegetable stock
- 2 slices lemons (1/4 inch thick or so)
- 1⁄2 cup tomato (chopped, canned or fresh)
- cayenne pepper, to taste
- salt and pepper
- 3 tablespoons finely chopped fresh coriander leaves (cilantro)
- Heat oil in heavy pot on medium high heat.
- Saute onion and garlic until softened.
- Stir in lentils, ginger, cumin and coriander with onion/garlic mixture.
- Add lemon slices, stock, tomatoes, cayenne, salt and pepper.
- (you can add salt and pepper later, but it's usually added now).
- Add the water or vegetable stock.
- Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender.
- If you like your soup thin, add more stock.
- Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor.
- Season if you have not already added the salt and pepper.
- Sprinkle with coriander (cilantro leaves).
- Alternatively, you can add the cilantro before you put the soup in the food processor.