NILE RIVER LENTIL SOUP

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Nile River Lentil Soup image

A very tasty vegetable soup from Egypt. I just hope that they aren't actually making soup with water from the Nile, lol.

Provided by Annacia

Categories     Lentil

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, minced
1 cup red lentil, rinsed
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
4 cups water or 4 cups vegetable stock
2 slices lemons (1/4 inch thick or so)
1/2 cup tomatoes (chopped, canned or fresh)
cayenne pepper, to taste
salt and pepper
3 tablespoons finely chopped fresh coriander leaves (cilantro)

Steps:

  • Heat oil in heavy pot on medium high heat.
  • Saute onion and garlic until softened.
  • Stir in lentils, ginger, cumin and coriander with onion/garlic mixture.
  • Add lemon slices, stock, tomatoes, cayenne, salt and pepper.
  • (you can add salt and pepper later, but it's usually added now).
  • Add the water or vegetable stock.
  • Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender.
  • If you like your soup thin, add more stock.
  • Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor.
  • Season if you have not already added the salt and pepper.
  • Sprinkle with coriander (cilantro leaves).
  • Alternatively, you can add the cilantro before you put the soup in the food processor.

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