Shorbet Ads Masri (Egyptian lentil soup)

Vegan savoury Accidentally vegan

Egypt

Prep: 5 minutes

Cook: 35 min

Difficulty: Easy

Low-in-fat, High-protein, Gluten-free

Tip for all lentil soups: for a super creamy texture, when cooked and ready to be served, blend half of it first!

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Ingredients

Metric

U.S.

To delight 3 people

1 onion

1 carrot

1 potato

2 garlic cloves

1 càs olive oil

½ càc turmeric powder

1 càs cumin

1 càc ground coriander

1 càc harissa

1 càc tomato purée

200 g red lentils

1 l vegetable stock

salt & pepper

½ lemon

Directions

Step 1

Roughly chop the onion, cut the carrot and potato into cubes, and mince the garlic. Sauté for 2-3 minutes in the olive oil.

Step 2

Add the turmeric, cumin, coriander, harissa and tomato paste, stir well and sauté for another 2 minutes until fragrant.

Step 3

Pour in the lentils, stir until all coated, then the broth, and reduce to a simmer for about 30 minutes, with a lid (almost totally covered but leave a small space for steam to escape), stirring regularly.

Step 4

When cooked, for a perfectly creamy texture but also with a bite, blend half of the soup into a purée using a hand blender, and return that purée to the pan. Combine and cook for another 5 minutes.