Thursday Soup

or Soupe de Lentille or Red Lentil Soup an Egyptian recipe from "Sephardic Cooking" by Copeland Marks

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 1⁄2 lb red lentil
• 5  cups water
• 1  small onion, left whole
• 1  small potato, peeled, halved
• 6  sprigs fresh coriander
• 1  tablespoon  corn oil
• 4  garlic cloves, mashed, using mortar and pestle
• 1  teaspoon salt
• 1⁄4 teaspoon ground cumin
• 1⁄8 teaspoon ground turmeric

Directions

1. Rinse lentils and soak for 1 hour; drain.
2. Put lentils, water, onion, potato, and coriander in a pan and bring to a boil.
3. Reduce heat to low and cook, covered, for 1/2 hour.
4. Process the mixture until smooth then return it to the pan.
5. Heat oil in a skillet and add garlic, salt, cumin, and turmeric.
6. Stir-fry over moderate heat for 3 minutes.
7. Add this to the soup.
8. Bring to a boil and simmer over low heat for 15 minutes.
9. Serve hot with toasted bread croutons or dry toasted pita.