Egyptian Red Lentil Soup

Method8 steps · about 1 hr

1. 1

   Step 1: Peel and chop the 2 large onions and 5 garlic cloves. Separately peel and chop the 3 large carrots and 1 potato, and chop the 1 lb tomatoes. Pick over the 1 lb dry split red lentils, rinse in clean water and drain; discard the rinse water. Have all these ingredients ready before heating the pot.

   Uses 2 large onions · 5 cloves of garlic · 3 large carrots · 1 potato · 1 lb tomatoes · 1 lb dry split red lentils · Clean water to rinse the lentils

2. 2

   Step 2: Heat the 1 tablespoon olive oil in a large pot over medium-high heat. Add the prepared onions and garlic from step 1 and sauté for about 2–3 minutes, checking after 2 minutes. Season with salt and pepper to taste.

   Sauté the soup aromatics · 2 minUses 1 tbsp olive oil · Chopped onions and garlic · salt and pepper to taste

3. 3

   Step 3: Add the chopped carrots, potato and tomatoes and the drained lentils from step 1 to the aromatic pot from step 2. Pour in the 2½ quarts soup water. Bring to a boil, reduce to medium heat so the soup simmers gently, and cover.

   Uses Chopped carrots, potato and tomatoes · Drained rinsed split red lentils · Sautéed onion, garlic and olive oil · 2½ quarts water for the soup

4. 4

   Step 4: Simmer the covered soup from step 3 for the first 15 minutes of an approximately 45-minute cook. Stir and check the bottom and liquid level; add a little extra water if needed to keep the lentils from scorching. Continue checking at least every 10–15 minutes.

   First soup stir and liquid check · 15 minUses Covered lentil-and-vegetable soup · Additional water, only if needed while simmering

5. 5

   Step 5: Continue simmering the soup from step 4 for another 15 minutes. Stir and check its liquid level again, adding extra water if needed to prevent scorching.

   Second soup stir and liquid check · 15 minUses Lentil soup after the first stir and liquid check · Additional water, only if needed while simmering

6. 6

   Step 6: Continue the soup from step 5 for about another 15 minutes, reaching about 45 minutes total simmering. Check that the carrots, potato and lentils are fully soft. Continue as needed with stirring and liquid checks every 10–15 minutes, then take the soup off the heat.

   Check the soup vegetables are soft · 15 minUses Lentil soup after the second stir and liquid check · Additional water, only if needed while simmering

7. 7

   Step 7: Blend the cooked lentil-and-vegetable soup from step 6 with an immersion blender until smooth, keeping the blender head submerged to avoid hot splashes. Taste and adjust salt and pepper if needed.

   Uses Fully tender cooked lentil-and-vegetable soup · Salt and pepper, if needed after blending

8. 8

   Step 8: Serve the smooth soup from step 7 with optional lemon wedges and/or a little heavy cream. Cool leftovers promptly in shallow containers and refrigerate for 3–4 days, or freeze for up to the author’s 4-month guide.

   Uses Smooth red-lentil soup · Lemon wedges, optional for serving · Heavy cream, optional for serving