Egyptian Lentil Soup (Adas Bil Hamod)

Ingredients

• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Measure 2 tablespoons of olive oil into a large heavy-bottomed pot. Place the pot on the stove over medium heat, which is 350°F (175°C). Add the 1 large onion, 2 medium carrots, and 2 stalks celery, all cut into 1/2-inch pieces. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
2. 2Add the 3 cloves of garlic, minced, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Stir in the 1 cup of red lentils, 6 cups of vegetable broth, 1 teaspoon of cumin, and 0.5 teaspoon of coriander. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils are very tender and have started to break down. Stir occasionally to prevent sticking.
4. 4Stir in the 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed.
5. 5Serve the Egyptian Lentil Soup hot.

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