Egyptian Red Lentil Soup

[Guest guest]

Egyptian Red Lentil Soup

 

5 cups water

1 cup dried red lentils

2 cups chopped onions

2 cups chopped potatoes

8 large garlic cloves, peeled, left whole

1 tablespoon canola or other vegetable oil

2 teaspoons ground cumin

1/2 teaspoon turmeric

1 teaspoon salt

1/3 cup chopped fresh cilantro

3 tablespoons fresh lemon juice

salt to taste

freshly-ground black pepper to taste

 

Combine water, lentils, onions, potatoes and garlic in soup pot. Cover and

bring to boil. Reduce heat and simmer until everything is tender, 15 to 20

minutes. Remove from heat.

In small saucepan on low heat, warm oil until it is hot but not smoking. Add

cumin, turmeric and salt; cook, stirring constantly, for 2 to 3 minutes, until

cumin is fragrant. Take care not to scorch spices. Set aside for about a

minute, or the oil may splatter when added to the soup. Stir slightly cooled

spices into soup and add cilantro.

Working in small batches, puree soup in blender until smooth. Add lemon juice.

Return soup to pot and reheat gently. Add salt and pepper to taste.

Makes 6 to 8 servings.

 

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail