Cookbook:Egyptian Lentil Soup

Egyptian lentil soup is a hearty and nutritious soup loved for its simplicity and delicious flavors. Made with red lentils, aromatic spices, and a touch of tanginess from lemon juice, this soup is a popular choice for a comforting meal. It is often enjoyed during colder months or as a starter to a larger meal.

Ingredients

 * 1 cup red lentils, rinsed
 * 1 medium onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tablespoons olive oil
 * 1 teaspoon ground cumin
 * ½ teaspoon ground coriander
 * ½ teaspoon ground paprika
 * ¼ teaspoon ground turmeric
 * 4 cups vegetable broth or water
 * 1 tablespoon lemon juice
 * Salt to taste
 * Pepper to taste
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula for stirring
 * Knife for chopping
 * Measuring cups and spoons
 * Immersion or full-size blender

Procedure

 * 1) In a large pot or Dutch oven, heat the olive oil over medium heat.
 * 2) Add the finely chopped onion to the pot and sauté until it becomes translucent and slightly golden.
 * 3) Stir in the minced garlic and cook for another minute until fragrant.
 * 4) Add the rinsed red lentils to the pot and stir to coat them with the onion and garlic mixture.
 * 5) Sprinkle the ground cumin, ground coriander, ground paprika, and ground turmeric over the lentils. Stir well to combine and coat the lentils with the spices.
 * 6) Pour in the vegetable broth or water, ensuring that the lentils are fully submerged.
 * 7) Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 20–25 minutes or until the lentils are tender and fully cooked.
 * 8) Using a blender, purée the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending, and be careful when transferring hot liquids.
 * 9) Return the soup to the pot and place it back over low heat.
 * 10) Stir in the lemon juice and season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
 * 11) Continue to heat the soup for a few more minutes until it is warmed through.
 * 12) Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve hot.

Notes, tips, and variations

 * Egyptian lentil soup can be served as a light lunch or dinner on its own, or alongside crusty bread or a side salad for a more substantial meal.