Egyptian Red Lentil Soup

This is a borrowed, modified recipe for a really good red lentil soup. DH ate it during his full liquid diet phase after Bariatric surgery on May 2nd. Rich and creamy without any dairy products.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  cup red lentil
• 1  cup onion, minced
• 1  carrot, minced
• 1  stalk celery, minced
• 4  garlic cloves, smashed
• 1⁄2 teaspoon cayenne pepper
• 1⁄8 teaspoon crushed red pepper flakes
• 1  teaspoon ground cumin
• 1  bay leaf
• 1⁄2 teaspoon turmeric
• 2  teaspoons lime juice
•  salt and pepper
• 4  cups chicken broth or 4  cups vegetable broth
• 2  teaspoons olive oil
• 1  large potato
• 15  ounces fire-roasted tomatoes, diced, well drained

Directions

1. Soak red lentils in cool water for 1/2 hour, then drain well.
2. Heat olive oil in the bottom of a large stockpot.
3. Add onions and garlic.
4. Saute for 2 minutes until onions are transparent.
5. Add bay leaf, turmeric and cumin.
6. Add well drained tomatoes.
7. Add carrots and celery and cook 3 minutes.
8. Add potatoes and stir and cook for 3 minutes.
9. Add soaked lentils and 4 cups broth.
10. Add cayenne pepper and crushed red peppers and salt to taste to pot.
11. Bring the contents of pot to boil over medium heat.
12. Cover and simmer for 45 minutes or until lentils are soft.
13. Remove bay leaf and puree the soup until smooth(I use an immersion blender).
14. Return the soup to pot and taste to adjust seasoning.
15. Add lime juice and stir the soup.
16. Ladle into soup bowls.
17. Great with pita bread and a green salad.