Egyptian Red Lentil Soup With Indian Spiced Roasted Chickpeas


4 c vegetable broth

1 c water

1 c red lentils, dry

2 c onions, chopped

2 c potatoes, chopped

8 garlic cloves, peeled and left whole

1 tbsp canola oil

2 tsp cumin, ground

12 tsp turmeric

1 tsp salt

13 c fresh cilantro, chopped

3 tbsp fresh lemon juice

Salt and pepper


Prep ingredients as noted in ingredient list.  Combine broth and water in a large pot then add lentils, onions, potatoes and garlic.  Cover and bring to a boil then lower heat and simmer 15-20 minutes.  Remove pot from burner and set aside.

Add canola oil to a saucepan and heat over low heat.  Then add cumin, turmeric, and salt.  Stir over low heat constantly for 2-3 minutes (be careful to not scorch spices.)  Remove spice mixture allow to cool for 1 minute.

Add spice mixture and cilantro into the pot with lentil soup.  Using an immersion blende, blend until desired consistency, some chunks add nice texture to the soup.  (You can also use a regular blender or food processor.)

Add in lemon juice; stir to combine. Add salt/pepper to taste.

Place pot back on burner over low heat for a few minutes to warm and thicken a bit.  Serve and enjoy.


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