Egyptian Red Lentil Soup
A soup of lentils, carrot and celery, seasoned with cayenne and cumin and simmered on the stove.
1 hr 5 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 60 min · 65 min total
- medium
- 1
Soak red lentils in cool water for 1/2 hour, then drain well. Heat olive oil in the bottom of a large stockpot.
- 2
Add onions and garlic. Saute for 2 minutes until onions are transparent. Add bay leaf, turmeric and cumin.
- 3
Add well drained tomatoes. Add carrots and celery and cook 3 minutes. Add potatoes and stir and cook for 3 minutes.
- 4
Add soaked lentils and 4 cups broth. Add cayenne pepper and crushed red peppers and salt to taste to pot.
- 5
Bring the contents of pot to boil over medium heat. Cover and simmer for 45 minutes or until lentils are soft.
- 6
Remove bay leaf and puree the soup until smooth. Return the soup to pot and taste to adjust seasoning.
- 7
Add lime juice and stir the soup. Ladle into soup bowls.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
