This delicious creamy soup is perfect for a dinner in spring and summer. It is easy to prepare and you only need a few basic ingredients. Make sure you buy local produce to support the farmers in your area. Garnish with fresh herbs for a touch of green freshness.

Incredients

1 cup red lentils
1 onion, finely chopped
2 cloves of garlic, minced
1 carrot, diced
1 celery stalk, diced
1 tomato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Salt and pepper to taste
4 cups vegetable broth or water
Juice of 1 lemon
Rinse the lentils under cold water until the water runs clear.
In a large pot, heat some olive oil over medium heat. Add the onion and garlic and sauté until they become translucent.
Add the carrot, celery, and tomato to the pot and cook for a few minutes until they start to soften.
Add the lentils, cumin, coriander, turmeric, salt, and pepper to the pot. Stir well to coat the lentils and vegetables with the spices.
Pour in the vegetable broth or water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the lentils are tender.
Use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, be sure to let the soup cool slightly before blending and blend in batches if necessary.
Return the soup to the pot and stir in the lemon juice. Adjust the seasoning if needed.
Serve the Egyptian Lentil Soup hot, garnished with fresh cilantro or parsley.