Egyptian Red Lentil Soup

Ingredients

• 2 cup brown/green lentils
• 1 yellow onions
• 0.5 lb carrots
• 1/2 lb russet potatoes
• 2 clove garlic
• 2 tsp ground cumin
• 2 lemon
• 3 tbsp extra virgin olive oil
• 4 cup chicken broth

Method

1. 1

   Chop the onion, carrots and potato roughly. They are going to be blended, so neatness is wasted here.

2. 2

   Soften the onion in the oil for 5 minutes, then add the garlic and cumin and cook one minute more.

3. 3

   Add the lentils, carrots, potato and broth, plus water to cover by two inches.

4. 4

   Simmer 30 minutes until everything falls apart when pressed against the side of the pot.

5. 5

   Blend until smooth. Loosen with hot water if it is thicker than heavy cream.

6. 6

   Squeeze in the juice of one lemon and taste. Add more until it tastes bright rather than flat.

7. 7

   Serve with the second lemon cut into wedges.

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