EGYPTIAN LENTIL SOUP
Steps:
- Preparation In a large heavy saucepan or Dutch oven, heat oil over medium heat. Cook onions, garlic and celery, stirring occasionally until softened, about 5 minutes. Add salt, pepper, turmeric, cumin, and saffron (if using); cook, stirring often, for 2 minutes. Add water, lentils, carrots and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 35 minutes until all vegetables and lentils are tender (add water if needed). Wait until it cools, then use your hand mixer to purèe altogether. Reheat to serve. Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.
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