EGYPTIAN RED LENTIL SOUP

Spaghetti with Garlic & Olive Oil
March 22, 2017

INGREDIENTS :

5 Cups Vegetable Broth Or Alkaline Water, 1 Cup of Dried Red Lentils, 2 Cups Chopped Onions, Potatoes(each) ,8 Garlic Cloves peeled & diced, 1 Tablespoon Canola Oil, 2 Teaspoons Ground Cumin, 1 Teaspoon Salt, 1/2 Teaspoon of Turmeric, 1/3 Cup Chopped Fresh Cilantro ,3 Teaspoons Fresh Lemon Juice, Salt & Pepper to Taste .

Instructions:

Add the first 5 ingredients to a large pot; cover and bring to a boil.Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.Take pot from stove and set aside. In a small saucepan, add the oil to an pre-warmed pot over low heat but not smoking and or burning. Add in the cumin, turmeric, and salt.Cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).Set spice mixture aside for 1 minute to cool.Stir spice mixture into the lentil mixture; add cilantro, stir to combine.You can puree the soup, in batches in a blender. Add in lemon juice; stir to combine .Rewarm soup in soup pot and season if needed with salt/pepper. Enjoy in Cold Weather to Warm you Up

CLICK HERE & CALL US!