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Egyptian Lentil Soup

Course Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.