Egyptian Lentil Soup

1. 1

   Place vegetable stock in a saucepan and bring to boil.

2. 2

   Add lentils and 2/3 of the onions, tomatoes, and garlic and bring to boil again.

3. 3

   Reduce heat and simmer until the lentils become tender, adding more water if necessary.

4. 4

   While lentils are cooking, melt 2 tbsp of butter in a frying pan and saute the remaining onions over a medium heat, stirring frequently until they turn golden brown.

5. 5

   Set aside.

6. 6

   Puree lentil mixture in a blender, then return to saucepan and reheat, stirring constantly.

7. 7

   Stir in cumin, salt, pepper, lemon juice and remaining 2 tbsps of butter.

8. 8

   Place soup in soup bowls and top with fried onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.