Ingredients

3 cups water
1 cup red lentils
1 roma tomato , quartered
1 carrot , quartered
1 small onion , quartered
4 cloves garlic , quartered
1 cup water
2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground coriander
Egyptian Lentil Soup is a staple dish in Middle Eastern cuisine, and is often enjoyed for its warm and comforting flavors. Made with red lentils and a blend of spices, this soup is both hearty and healthy, and is perfect for a cozy night in or a quick meal during a busy week. Lentils have long been prized for their nutritional content, and are a good source of protein, fiber, and essential nutrients like iron and folate. This recipe is a delicious and easy way to incorporate this nutritious legume into your diet.

Instructions

1.Rinse the lentils and place them in a large pot with 3 cups of water.
2.Add the tomato, carrot, onion, garlic, cumin, coriander, salt, and black pepper to the pot, and stir to combine.
3.Bring the mixture to a boil, then reduce the heat to low, and simmer for 30-35 minutes until the lentils are tender.
4.Remove the pot from the heat and let it cool for 5-10 minutes.
5.Transfer the soup to a blender or food processor, and puree until it is smooth.
6.Return the soup to the pot and stir in the additional 1 cup of water.
7.Reheat the soup over medium heat for 5-10 minutes before serving. Enjoy!

PROS

This soup is packed with protein from the lentils, making it a satisfying and filling meal.

It is also easy to make and can be customized with your favorite spices and herbs.

CONS

Some people may not enjoy the texture of pureed soup, and it can be difficult to reheat leftovers without the soup becoming too thick.

Additionally, lentils may cause digestive discomfort for some individuals.

HEALTH & BENEFITS

Lentils are a nutritious legume that can help promote heart health, manage blood sugar levels, and support digestive health.
This soup is also low in fat and calories, making it a healthy option for those watching their weight.

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