Egyptian Lentil Soup
Servings 8
Ingredients
- 1 tablespoon of unsalted butter
- 1 large carrot roughly chopped
- 2 medium shallots roughly chopped
- 4 cloves of garlic
- 2 cups of red lentils washed and drained
- 2 teaspoons of ground cumin
- 2 teaspoons of paprika
- 1 teaspoon of salt adjust to taste
- 1/2 teaspoon of ground black pepper adjust to taste
- 4 cups of boiling water
- Optional garnishes: coconut milk fresh cilantro, crushed red pepper, lemon juice, and extra virgin olive oil
Instructions
- Begin by preparing your veggies. Chop a large carrot, peel garlic cloves, and quarter the shallots.
- In a sturdy pot or Dutch oven, melt the butter. Add garlic, shallots, and carrots, allowing them to soften.
- Add lentils, cumin, paprika, salt, and pepper. Stir everything together in the pot, continuing for 4-5 minutes or until fragrant.
- Pour in boiling water, mix, and bring the contents to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until lentils are tender.
- Once lentils are cooked, use an immersion blender to puree the soup. If you prefer more texture, don’t blend too much.