Egyptian Lentil Soup
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 45 minutes
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4 cups/1 litre/2.1pints vegetable stock
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1 cup red lentils, rinsed until water becomes clear
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2 large onions, chopped
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2 large potatoes, chopped
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5 cloves garlic, peeled
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2 carrots, chopped
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1 tomato, chopped
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1 stick celery, chopped
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Salt and pepper to taste
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1 tablespoon oil
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3 teaspoons cumin
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2 teaspoon turmeric
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1.5 teaspoons salt
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3-4 tablespoons lemon juice
Step 1 - Place the vegetable stock, red lentils, onions, potato, tomato, garlic, carrots and celery in a large cast iron pot with a lid and simmer for 30 minutes, stirring making sure that the lentils don't stick to the bottom.
Step 2 - Five minutes before serving, heat the oil and fry the cumin, turmeric and salt in a small saucepan, until they become fragrant. Add to the soup and season with more salt and pepper if needed and add lemon juice. Blend using an immersion blender to get a thick soup. Serve with toasted crusty bread.