Egyptian Lentil Soup

Simple, tasty and delicious

• Ready In: 35 mins
• Serves: 6

Ingredients

• 5  cups  vegetable stock
• 1  cup brown lentils, washed and drained
• 2  large onions, chopped
• 2  medium tomatoes, finely chopped
• 4  garlic cloves, crushed
• 4  tablespoons butter
• 2  teaspoons cumin
• 1  pinch  salt and pepper, to taste
• 4  teaspoons lemon juice

Directions

1. Place vegetable stock in a saucepan and bring to boil. Add lentils and 2/3 of the onions, tomatoes, and garlic and bring to boil again. Reduce heat and simmer until the lentils become tender, adding more water if necessary.
2. While lentils are cooking, melt 2 tbsp of butter in a frying pan and saute the remaining onions over a medium heat, stirring frequently until they turn golden brown. Set aside.
3. Puree lentil mixture in a blender, then return to saucepan and reheat, stirring constantly. Stir in cumin, salt, pepper, lemon juice and remaining 2 tbsps of butter.
4. Place soup in soup bowls and top with fried onions.