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Egyptian Lentil Soup Recipe

by Global Cookbook

Ingredients

1 Tbsp. extra virgin olive oil 1 x onion chopped 1 x clove garlic chopped 1 tsp grnd ginger 2 tsp grnd cumin 2 tsp dry coriander

1 c. dry red lentils rinsed and liquid removed 5 c. chicken stock canned or possibly from pwdr is fine 2 x thick slices lemon 2 x tomatoes diced 1/4 tsp cayenne pepper salt & pepper to taste 2 c. cooked rice

Directions

1. Heat the oil in a large pot. Saute/fry the onion and garlic till soft. Stir in the ginger, cumin,and coriander. Saute/fry 1 minute. Add in the lentils, saute/fry 1 minute. Add in the chicken stock, lemon slices, tomatoes and cayenne pepper. Bring to a boil for 10 min. Reduce the heat and simmer covered for 45 min, till the lentils are tender. Remove the lemon slices. Puree the soup in a blender or possibly food processor, then return it to the pot. Season with salt and pepper and stir in the rice. Heat through. Serve garnished with coriander if you like.

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