Middle Eastern Style Three-Lentil Soup with Potatoes (Vegan)

Name: Middle Eastern Style Three-Lentil Soup with Potatoes (Vegan)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 4 cup vegetable stock; 1 tsp kosher salt; 1 pinch black pepper; 0.333 cup red lentil; 0.333 cup channa dal; 0.333 cup toor dal; 1 can diced new potatoes (15 ounce); 4 tsp minced garlic; 1 tsp toasted sesame seeds; 1 tsp ground cumin; 0.5 tsp turmeric; 0.125 tsp garam masala; 1 pinch red cayenne; 2 tsp lemon juice

Gently simmered lentils, new potatoes and sesame seeds, warmed with cumin and turmeric, an Egyptian soup.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 60 min · 70 min total
Difficulty: medium

1
Put all of the ingredients EXCEPT the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
2
Lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. Red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
3
Add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. Turn off the heat.