Egyptian Red Lentil Soup

From: http://www.food.com/recipe/egyptian-red-lentil-soup-94673

 

Ingredients:

  • 5 cups vegetable broth
  • 1 cup dried red lentils
  • 2 cups chopped onions
  • 1 lb chopped potatoes (~2 cups)
  • 4  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

  • Instructions
    1. Add the first 5 ingredients to a large pot; cover and bring to a boil.
    2. Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender
    3. Take pot from stove burner and set aside.
    4. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
    5. 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. Set spice mixture aside for 1 minute to cool.
    7. Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
    8. 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. Add in lemon juice; stir to combine.
    10. Rewarm soup in soup pot; season if needed with salt/pepper

    This soup was rated 5* by all reviewers.  Many said that they sauteed the onion and garlic first.and not to skimp on the spices