Egyptian Red Lentil Soup
Well it was a frigid 29 degrees but it felt like 18 degrees here in Houston. It’s March and winter will not let up it’s grip!
But here is some proof that Spring is approaching our area. If anyone knows what the name of this tree is, PLEASE leave me a comment. It blooms for a short time, the white flowers fall off and then the green leaves bud rapidly.
Well with it being so cold, I decided to make a yummy soup for the family using some lentils and a few other ingredients. We like to buy a lot of our spices and dry goods in the bulk section. You can get those exotic spices and legumes for a low price. We wanted to try the red lentils this time.
This was adapted from this recipe on Food.com.
5 cups vegetable broth
1 1/2 cup dried red lentils
1 to 2 cups chopped onions and sauteed
2 cups chopped red potatoes
2 garlic cloves, peeled and left whole
2 garlic cloves, chopped and sauteed
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice (optional)
salt and pepper
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 if you want; stir to combine.
10. Season if needed with salt/pepper.