Egyptian Red Lentil Soup

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

• Ready In: 1 hr 23 mins
• Serves: 6-8

Ingredients

• 5  cups vegetable broth or 5  cups water
• 1  cup dried red lentils
• 2  cups  chopped onions
• 2  cups  chopped potatoes
• 8  garlic cloves, peeled and left whole
• 1  tablespoon canola oil
• 2  teaspoons ground cumin
• 1⁄2 teaspoon turmeric
• 1  teaspoon salt
• 1⁄3 cup  chopped fresh cilantro
• 3  tablespoons fresh lemon juice
•  salt and pepper

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.