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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Egyptian Red Lentil Soup Recipe

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This recipe for Egyptian Red Lentil Soup is from Gluten Free Secrets from the Courtyard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 to taste
Directions:
Directions:
Add the first 5 ingredients to a large pot; cover and bring to a boil.
Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
Take pot from stove burner and set aside.
In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
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).
Set spice mixture aside for 1 minute 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 to leave it a little chunky).
Add in lemon juice; stir to combine.
Rewarm soup in soup pot; season if needed with salt/pepper.
Personal Notes:
Personal Notes:
You can substitute canned lentils and add to the once the veggies are tender.

 

 

 

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