Egyptian Red Lentil Soup


Who Dave Kristol
Why 2001 Winter Solstice Party
When December 15, 2001
Source Moosewood Restaurant Daily Special
Category Soup

Ingredients Steps
5 c. water
1 c. dried red lentils
2 c. chopped onions
2 c. chopped potatoes
8 large garlic cloves, peeled, left whole
1 tbsp. cooking oil
2 tsp. ground cumin
½ tsp. turmeric
1 tsp. salt
1/3 c. chopped fresh cilantro
3 tbsp. fresh lemon juice
salt and black pepper to taste
  1. Combine water, lentils, onions, potatoes, garlic in a soup pot, cover, bring to a boil.
  2. Reduce heat, simmer until everything is tender, 15-20 min.
  3. Remove from heat.
  4. In small saucepan on low heat, warm oil until it is hot but not smoking.
  5. Add cumin, turmeric, salt.
  6. Cook, stirring constantly for 2-3 min. until the cumin is fragrant. Take care not to scorch the spices. Set aside for a minute to let it cool a bit.
  7. Stir slightly cooled spices into the soup, add the cilantro.
  8. Working in small batches, puree the soup in a blender until smooth.
  9. Add lemon juice.
  10. Return soup to the pot, reheat gently.
  11. Season to taste with salt and pepper.


Generated 7 Sep 2002 15:58:05 from recipes/lentilsoup.rcp, 17 Jan 2002 13:14:04