Egyptian Red Lentil Soup

Recipe Ingredients

5 cups	1185ml	Water
1 cup	237ml	Dried red lentils
2 cups	125g / 4.4oz	Chopped onions
2 cups	292g / 10oz	Chopped potatoes
8 cups	1896ml	Garlic cloves - peeled, left whole (large)
1 tablespoon	15ml	Canola or other vegetable oil
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Salt
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro
3 tablespoons	45ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine water, lentils, onions, potatoes and garlic in soup pot. Cover and bring to boil. Reduce heat and simmer until everything is tender, 15 to 20 minutes. Remove from heat.

In small saucepan on low heat, warm oil until it is hot but not smoking. Add cumin, turmeric and salt; cook, stirring constantly, for 2 to 3 minutes, until cumin is fragrant. Take care not to scorch spices. Set aside for about a minute, or the oil may splatter when added to the soup. Stir slightly cooled spices into soup and add cilantro.

Working in small batches, puree soup in blender until smooth. Add lemon juice. Return soup to pot and reheat gently. Add salt and pepper to taste.

This recipe yields 6 to 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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