Egyptian-Style Red Lentil Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the red lentils thoroughly under cold running water until the water runs clear.

   Ca. 2 min.

   Kokkens note: Rinsing helps remove any impurities and excess starch.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

3. 3

   Add the chopped yellow onion and carrot to the pot and sauté for 5-7 minutes until softened and translucent.

   Ca. 7 min.

4. 4

   Stir in the minced garlic, ground cumin, and ground turmeric, cooking for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic or spices.

5. 5

   Add the chopped tomato and rinsed red lentils to the pot, stirring to combine with the aromatic vegetables.

   Ca. 1 min.

6. 6

   Pour in the vegetable broth, then bring the mixture to a boil.

   Ca. 5 min.

7. 7

   Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very tender and have broken down.

   Ca. 25 min.

   Kokkens note: Stir occasionally to prevent sticking to the bottom of the pot.

8. 8

   Remove the pot from the heat and, if desired, use an immersion blender to partially or fully blend the soup to your preferred consistency.

   Ca. 3 min.

   Kokkens note: For a smoother soup, blend completely; for a chunkier texture, blend only partially.

9. 9

   Stir in the lemon juice, salt, and black pepper, tasting and adjusting seasonings as needed.

   Ca. 1 min.

   Kokkens note: The lemon juice brightens the flavors considerably.

10. 10

    Serve the hot soup immediately, garnished with fresh parsley if desired.