Egyptian Red Lentil Soup Recipe
Servings: 6
Ingredients
- 5 c. water
- 1 c. dry red lentils
- 2 c. minced onions
- 2 c. minced potatoes
- 8 lrg garlic cloves peeled, left whole
- 1 Tbsp. canola or possibly other vegetable oil
- 2 tsp grnd cumin
- 1/2 tsp turmeric
- 1 tsp salt
- 1/3 c. minced fresh cilantro
- 3 Tbsp. fresh lemon juice Salt to taste Freshly-grnd black pepper to taste
Directions
- Combine water, lentils, onions, potatoes and garlic in soup pot. Cover and bring to boil. Reduce heat and simmer till everything is tender, 15 to 20 min. Remove from heat.
- In small saucepan on low heat, hot oil till it is warm but not smoking. Add in cumin, turmeric and salt; cook, stirring constantly, for 2 to 3 min, till cumin is fragrant. Take care not to scorch spices. Set aside for about a minute, or possibly the oil may splatter when added to the soup. Stir slightly cooled spices into soup and add in cilantro.
- Working in small batches, puree soup in blender till smooth. Add in lemon juice. Return soup to pot and reheat gently. Add in salt and pepper to taste.
- This recipe yields 6 to 8 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 6 servings | |
| Calories 185 | |
| Calories from Fat 26 | 14% |
| Total Fat 2.93g | 4% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 403mg | 17% |
| Potassium 555mg | 16% |
| Total Carbs 30.72g | 8% |
| Dietary Fiber 11.5g | 38% |
| Sugars 3.01g | 2% |
| Protein 9.7g | 16% |
