Ingredients
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5
-
1
-
2
-
2
-
8
-
1
-
2
-
1/2
-
1
-
1/3
-
3
-
-
-
-
Directions
Egyptian Red Lentil Soup, A yummy soup that uses my favorite lentils Adapted from a Moosewood recipe This is a good and healthy take-to-work lunch , Great soup I also added carrots
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Steps
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1
Done
|
Add the First 5 Ingredients to a Large Pot; Cover and Bring to a Boil. |
|
2
Done
|
Lower the Heat and Simmer 15-20 Minutes or Until the Lentils and Veggies Are Tender. |
|
3
Done
|
Take Pot from Stove Burner and Set Aside. |
|
4
Done
|
in a Small Saucepan, Add the Oil; Warm Over Low Heat Until the Oil Is Hot but not Smoking. |
|
5
Done
|
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
Done
|
Set Spice Mixture Aside For 1 Minute to Cool. |
|
7
Done
|
Stir Spice Mixture Into the Lentil Mixture; Add Cilantro, Stir to Combine. |
|
8
Done
|
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
Done
|
Add in Lemon Juice; Stir to Combine. |
|
10
Done
|
Rewarm Soup in Soup Pot; Season If Needed With Salt/Pepper. |
