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“or Soupe de Lentille or Red Lentil Soup an Egyptian recipe from "Sephardic Cooking" by Copeland Marks”
READY IN:
2hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse lentils and soak for 1 hour; drain.
  2. Put lentils, water, onion, potato, and coriander in a pan and bring to a boil.
  3. Reduce heat to low and cook, covered, for 1/2 hour.
  4. Process the mixture until smooth then return it to the pan.
  5. Heat oil in a skillet and add garlic, salt, cumin, and turmeric.
  6. Stir-fry over moderate heat for 3 minutes.
  7. Add this to the soup.
  8. Bring to a boil and simmer over low heat for 15 minutes.
  9. Serve hot with toasted bread croutons or dry toasted pita.

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