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Middle Eastern · Soup
Egyptian Red Lentil Soup
Red lentils simmered with onion and cumin until they melt into a smooth, golden soup, brightened with lemon and topped with fried onion and garlic. Cheap, quick and very comforting.
- YieldServes 4 · 4 bowls
- Hands-on35 min
- Total1 h 27 min
- Difficulty
Ingredients
- 250 gred lentils, rinsed
- 1 Lbeef stock, or chicken stock, or water
- 1onion, grated
- ¾ tspground cumin
- to tastesalt
- to tasteblack pepper, freshly ground
- 2 tsplemon juice
To serve
- 1large onion, halved and thinly sliced
- 2 tbspolive oil
- 1 clovegarlic, finely chopped
- 1lemon, cut into wedges
- 2 tbspolive oil, extra, for drizzling
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