Recipe by Annacia
A very tasty vegetable soup from Egypt. I just hope that they aren't actually making soup with water from the Nile, lol.
Top Review by CaliforniaJan
I made this soup for the 2012 Best of tag game and I'm so glad I did. It is definitely the best lentil soup I've made. The mixture of spices really sets it apart. Love, love, love it! It's jumping right into my 2012 Best of book...thanks for sharing Annacia!
- 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 tomatoes (chopped, canned or fresh)
- cayenne pepper, to taste
- salt and pepper
- 3 tablespoons finely chopped fresh coriander leaves (cilantro)
Directions See How It's Made
- 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.