Wednesday, July 11, 2012

Recipe: Egyptian Red Lentil Soup


    • 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


  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.

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