Egyptian Lentil Soup
Photo: Roland Unger, CC BY-SA 3.0
Egyptian lentil soup is a smooth, golden purée of red lentils, built from a short list of pantry ingredients. Red lentils break down fully as they simmer, so the soup turns creamy without any cream. Cumin, coriander, paprika and turmeric are stirred into the lentils before the liquid goes in, and a spoonful of lemon juice at the end brightens the whole pot. It suits a light lunch with crusty bread.
Instructions
Rinse the lentils and finely chop the onion. Mince the garlic. Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and cook until it turns translucent and slightly golden. Stir in the garlic and cook for about a minute, until you can smell it.
Add the lentils and stir so they are coated with the onion and garlic. Sprinkle in the cumin, coriander, paprika and turmeric, and stir well so the spices cling to the lentils.
Pour in the broth or water, making sure the lentils are fully covered. Bring to a boil, then lower the heat, cover the pot and simmer for about 20 to 25 minutes, until the lentils are completely tender.
Purée the soup with a blender until smooth and creamy. If you use a countertop blender, let the soup cool a little first and take care when moving the hot liquid.
Return the soup to the pot over low heat. Stir in the lemon juice, then season with salt and pepper, tasting and adjusting as you go.
Heat for a few more minutes until the soup is warmed through. Ladle into bowls, scatter with chopped parsley or cilantro, and serve hot.
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