Egyptian Lentil Soup Shooters

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set aside.
2. 2Prepare your vegetables: finely chop 1 medium onion, peel and dice 1 medium carrot into 0.635 cm pieces, and dice 1 stalk of celery into 0.635 cm pieces. Mince 2 cloves of garlic.
3. 3Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You will see them become slightly translucent and tender.
4. 4Add the minced garlic, 1 teaspoon of ground cumin, and 1/2 teaspoon of turmeric powder to the pot. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.
5. 5Add the rinsed 1 cup of red lentils and 6 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 to 25 minutes, or until the lentils are very tender and easily mashed.
6. 6Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, being very careful as hot liquids expand. Blend until smooth, then return the soup to the pot.
7. 7Stir in 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning if needed.
8. 8Ladle the hot soup into small shot glasses. Serve immediately.

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