Egyptian Spiced Red Lentil Soup
Author -Yields: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped white or yellow onion about 1 large onion
- 2 carrots peeled and chopped
- 4 cloves garlic minced
- 1 cup peeled and cubed russet or yukon gold potato about 1 medium sized potato; you can also use sweet potato if you prefer
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups dry red lentils
- 4 cups vegetable broth
- 2 cups water
- 1 tablespoon freshly squeezed lemon juice
- Optional: 4 cups washed and chopped greens of choice kale, mustard greens, chard, spinach, etc.
- Optional: Chopped cilantro or parsley leaves and cashew cream or vegan yogurt for serving
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and carrot. Cook for 5-7 minutes, or until the onion is soft and clear. Add the garlic and cook for another 1-2 minutes, or until the garlic is fragrant, adding a splash of water if needed to prevent sticking.
- Add the potato, cumin, coriander, cinnamon, salt, pepper, red lentils, broth, and water to the pot. Bring the mixture to a boil and reduce to a simmer. Simmer, covered, for 15 minutes.
- Taste the soup and adjust spices/seasonings as needed. Stir in the lemon juice and the greens, if you're adding them. Continue simmering the soup for another 3-5 minutes, or until the greens have wilted down. Serve, topped with cilantro and cashew cream or vegan yogurt, if desired.
Notes
Leftover soup will keep for up to 6 days in an airtight container in the fridge and can be frozen for up to 1 month.