Red Lentil Soup Egyptian Style
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Recipe type: Main
Author: Kirsten
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8
Ingredients:
  • 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
  • 1/2 teaspoon coriander, ground
  • 1/2 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)
Directions:
  1. 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.<br>
  2. Add the spices ( cumin, coriander, ancho chile) to the veggie mixture and cook for another few minutes until fragrant.<br>
  3. Add the tomatoes and let them cook for two minutes.<br>
  4. 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.<br>
  5. Puree your soup with a stick blender. Add some more salt to taste and serve with yogurt, lemon wedges and warm pita.
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Recipe by My Kitchen in the Rockies at http://www.mykitchenintherockies.com/2012/01/13/red-lentil-soup-egyptian-style/