Egyptian Red Lentil Soup – Vegan

Adapted from a ‘Moosewood Kitchen’ recipe

This soup is one of those quick ones that I cook when I don’t have much in the kitchen or garden and feel like something warm and spicy and quick to make. Chili is not in the original recipe so leave it out if you wish . It freezes really well if you have any extra

2 cups water

1/2 cup red lentils

1 onion, chopped

2 potatoes, chopped

3 cloves of garlic, finely sliced

1 Tbsp oil (any kind)

2 tsp cumin

1 tsp turmeric

1-2 chopped fresh chili, or ½ tsp chili power (optional)

1 tsp salt

1/3 cup fresh coriander

3 Tbsp lemon juice

Salt and pepper to taste

Rinse the lentils well – red ones tend to give off a lot of scum

Gently fry the onions until soft, and then add the garlic and spices.

Fry for about 2 minutes, stirring so the spices don’t burn

Put the onion mix in a pot with the lentils and potatoes.

Cook until potatoes are soft – about 20 minutes. Add more water if necessary

Blend with a stick blender or in a liquidiser – I like a coarse soup, but blend it until smooth if you prefer.

Stir in the fresh coriander and serve

I think a dollop of natural yoghurt would go well with this too

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