Egyptian Lentil Soup

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Egyptian Lentil Soup

Ingredients:

1 cup red lentils
6 cups vegetable broth
1 large onion, chopped
2 carrots, peeled and diced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
2 tablespoons olive oil
Juice of 1 lemon
Fresh cilantro, chopped, for garnish

Directions:

1. Rinse the red lentils in cold water until the water runs clear.

2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.

3. Add the carrots to the pot and cook for another 2-3 minutes.
Stir in the ground cumin, turmeric, cinnamon, and cayenne pepper, cooking for about 1 minute until fragrant.

4. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils and carrots are tender.

5. Use an immersion blender to partially blend the soup for a thicker consistency, leaving some lentils and carrots whole.
Stir in the lemon juice and season with salt and black pepper to taste.

6. Serve hot, garnished with chopped cilantro.

Kcal: 180 kcal | Servings: 6 servings

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