Egyptian Red Lentil Soup- vegan and delicious

If you like split pea soup, you will love this easy red lentil soup which has the consistency of split pea but with a milder taste. This soup can be made faster than split pea, and is also very economical. There is no need to blend it, as it will become this melted consistency while cooking.

Red lentils are popular in most Middle Eastern countries. Some say it dates back to Biblical times when Esau made a red lentil soup (porridge) for his father Jacob. 

These lentils are nutritious, packed with fiber and lots of phytonutrients.  We enjoy eating this thick soup over some fragrant Basmati rice and with a large salad.

You can purchase red lentils in most regular supermarkets or in an Indian, Middle Eastern, or Spanish ethnic markets.  Also, the red/orange color becomes a golden yellow while cooking.

Red lentils are low in fat, high in protein, and provide many vitamins and minerals including natural iron, making red lentils a really healthy choice for everyone.

If you are looking for something a little different, try this healthy ethnic favorite which is naturally gluten free and vegan.

This authentic recipe was actually my mother-in-laws recipe that she brought with her when she came to the US from Egypt. 

                          

INGREDIENTS:
2 cups red lentils, washed well 
2 large carrots , sliced thin
4 cloves fresh garlic, peeled and chopped
1 tsp cumin (or more to taste)
Himalayan salt and cracked pepper to taste
8 cups water
                                                                                                                                    
METHOD:
Cover cleaned lentils with 8 cups of water. Add garlic and bring to a boil. Simmer until lentils are soft and carrots are cooked. Add salt, pepper, and cumin  and simmer for 5 more minutes. Add 1/4 cup or more of water if soup is too thick ( soup will thicken up as it sits).




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