egyptian red lentil soup

original recipe

ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 tablespoon minced garlic
• ¹⁄₂ teaspoon red pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 ¹⁄₄ cups dried red lentils
• 12 ounces canned diced tomatoes
• 6 cups vegetable stock or water
• 1 tablespoon lemon juice
• ¹⁄₄ cup chopped cilantro
• 2 teaspoons salt

instructions

In large soup pot, heat oil over medium heat. Sauté onions, garlic, red pepper flakes, cumin and coriander until onions are soft, about 5 minutes.

Sort and rinse lentils and add to pot along with tomatoes and vegetable stock. Bring to a boil; reduce heat to low and simmer, covered, until lentils are tender, about 40 minutes.

Before serving, stir in lemon juice, cilantro and salt.