EGYPTIAN RED LENTIL SOUP

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Egyptian Red Lentil Soup image

There's a Middle Eastern restaurant near me that has wonderful lentil soup. I've been looking for a recipe to recreate it at home, and this comes very close. I really like the flavor that results from cooking the spices in oil first before swirling into the finished soup. The only thing I changed from the original recipe is to omit cilantro - I don't think the soup needs it. This soup is quick, easy, inexpensive, and healthy. [From Moosewood Restaurant Daily Special]

Provided by dividend

Categories     Lentil

Time 55m

Yield 8 1/2 cups, 6 serving(s)

Number Of Ingredients 10

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 olive oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons fresh lemon juice

Steps:

  • Combine the water, lentils, onions, potatoes, and garlic in a soup pot, cover, and bring to a boil.
  • Reduce the heat to a simmer until everything is tender, 15 to 20 minutes. Remove from the heat, and puree until smooth.
  • In small saucepan on low heat, warm the oil until hot but not smoking. Add the cumin, turmeric, and salt and cook, stirring constantly for 2 to 3 minutes, until cumin is fragrant. Take care not to scorch the spices. Set aside for about a minutes or the oil will may splatter when added to the soup.
  • Stir the slightly cooled spices into the soup.
  • Add the lemon juice.

Nutrition Facts : Calories 204.2, Fat 2.9, SaturatedFat 0.4, Sodium 400.1, Carbohydrate 35.5, Fiber 11.8, Sugar 3.5, Protein 10.2

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