Monday, October 21, 2013

Spicy Egyptian Lentil Soup

Still on my quest for some body warming and belly filling soup recipes I came upon this which was great as I always need to use up celery and carrots. I would add in a bit more of the spices next time as I like a bit more flavorful. I think next time I will cook the lentil separately in some broth and add it after the soup is pureed; as the lentils get lost during the puree process in the blender.

Spicy Egyptian Lentil Soup

adapted from A Farm Girl Dabbles

1 onion, diced into 1/4" pieces
4 garlic cloves, minced
1 large celery rib, diced into 1/4" pieces
1 large carrot, diced into 1/4" pieces
1 large baking potato, peeled and diced into 1/2" pieces
1-1/4 c. lentils (red or green)
2 qts. vegetable broth
2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/4 tsp. turmeric
2 T. freshly squeezed lemon juice, plus additional lemon slices to serve alongside finished soup
salt and freshly ground pepper, to taste

2 T. extra-virgin olive oil

Over medium-high heat, in a large saucepan or small stockpot, heat the oil.  Add the onion and garlic and cook until fragrant, about 2 or 3 minutes.  Add the celery and carrot and cook for another 5 minutes.  Add the potato, lentils, and vegetable broth.  Bring to a boil, then cover and simmer until all the vegetables are very tender.  This should take 40 to 50 minutes.

Puree the soup in batches, using a blender, and return it back to the pot.  Or blend carefully right in the pot with an immersion blender.  Add the cumin, cayenne pepper, turmeric, and lemon juice.  Season with salt and pepper.  I'm not known for adding much salt to my food, but I found myself adding more than I thought I would to boost the flavors.  Just add a bit at a time, tasting after each addition.

Serve the soup hot with slices of fresh lemon on the side.  Some warm fresh pocket bread would also be good with this meal.

Servings:  6 to 8

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