Egyptian Red Lentil Soup
5 cups veggie broth
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
8 garlic cloves, peeled and minced
1 Tblsp canola oil
2 tsp ground cumin
1/2 tsp turmeric
1 tsp salt
1/3 cup chopped fresh cilantro
3 Tblsp fresh lemon juice (I added 5 Tblsp)
Salt and pepper to taste
Add the first 5 ingredients to a large pot; cover and bring to a boil. Lower heat and simmer 10-15 minutes or until the lentils and veggies are tender. Remove pot from heat and set aside.
In a small saucepan, add the oil, warm over low heat until the oil is hot but not smoking. Add the cumin, turmeric and salt; cook and stir constantly for about 2 minutes or until the cumin has released its fragrance (be careful to not burn). Set spice mixture aside to cool.
Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
You can puree the soup in batches, in a blender or you can use an immersion blender and blend to desired texture ( I like mine chunky).
Add lemon juice; stir to combine. Rewarm soup in pot if needed. Add salt and pepper if needed. EnJOY!
