Red Lentil Soup Egyptian Style |
Author: Kirsten
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 2 Tablespoons butter, unsalted
- 1 white medium onion, chopped
- 2 carrots, copped finely
- 2 celery ribs, chopped finely (I used leeks)
- 3 garlic gloves, chopped
- 1 teaspoon cumin, ground
- ½ teaspoon coriander, ground
- ½ teaspoon ancho chile powder
- 1 pound ( 453 g) tomatoes, seeded and diced (I used organic canned diced tomatoes)
- 2 cups ( 14 ounces or 396 g) red lentils
- 8 cups water
- salt
- yogurt
- lemon wedges
- warm pita ( I used organic flour tortillas)
- Melt the butter in a big soup pot on medium heat and add the vegetables (onion, carrots, celery, garlic). Cook until softened for about 5 minutes.
- Add the spices ( cumin, coriander, ancho chile) to the veggie mixture and cook for another few minutes until fragrant.
- Add the tomatoes and let them cook for two minutes.
- Add the lentils and water, season salt and cook the soup over lower heat for about 30 minutes or until the lentils are very soft.
- Puree your soup with a stick blender. Add some more salt to taste and serve with yogurt, lemon wedges and warm pita.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/01/13/red-lentil-soup-egyptian-style/
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