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Egyptian Red Lentil Soup

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Ingredients
  

  • 5 cups vegetable broth or water (or half water/half broth)
  • 1 cup dried red lentils
  • 2 cups onions, chopped
  • 2 cups potatoes, peeled and chopped
  • 1 1/2 tbsp minced garlic
  • 2 tbsp coconut oil (divided)
  • 2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1/2 cup chopped cilantro
  • 1/2 lemon, wedged (or 1/2-1 tsp lemon juice per bowl)

Instructions
 

  • Heat 1 tbsp coconut oil in large pan or dutch oven. Add chopped onions and cook until transparent and browning.
  • Add potatoes, garlic, and lentils, saute for 1 minute or until garlic is fragrant. Add broth or water, bring to a boil, simmer until potatoes are cooked through. Remove from heat.
  • In small skillet, heat remaining 1 tbsp coconut oil until hot, but not smoking. Add cumin, turmeric and salt. Cook and stir constantly for 1-2 minutes. Add to soup.
  • Transfer to blender, in batches if necessary, or blend with immersion blender until desired consistancy. Return to pan and reheat.
  • To serve, ladle into bowls, top with a squeeeze of lemon juice and a spoonful of fresh cilantro.