Egyptian Lentil Soup

Time

Prep 5 min · Cook 30 min · 35 min total

Difficulty

easy

1. 1

   Place vegetable stock in a saucepan and bring to boil. Add lentils and 2/3 of the onions, tomatoes, and garlic and bring to boil again. Reduce heat and simmer until the lentils become tender, adding more water if necessary.

2. 2

   While lentils are cooking, melt 2 tbsp of butter in a frying pan and saute the remaining onions over a medium heat, stirring frequently until they turn golden brown. Set aside.

3. 3

   Puree lentil mixture in a blender, then return to saucepan and reheat, stirring constantly. Stir in cumin, salt, pepper, lemon juice and remaining 2 tbsps of butter.

4. 4

   Place soup in soup bowls and top with fried onions.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.