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Egyptian Spiced Red Lentil Soup

Gena Hamshaw
  • 30 minutes
  • Serves 6

INGREDIENTS

2

Carrots

1 tsp

Coriander, ground

4 cloves

Garlic

1 1/2 cups

Red lentils, dry

1 cup

Russet or yukon gold potato

1 1/2 cups

White or yellow onion

4 cups

Vegetable broth

1 tbsp

Lemon juice, freshly squeezed

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Cinnamon

3/4 tsp

Salt

1 tbsp

Olive oil

1 tsp

Cumin, ground

2 cups

Water