PCC Egyptian Red Lentil Soup

Yield: 2 quarts

Your rating: None (31 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In large soup pot, heat oil over medium heat. Sauté onion, garlic, red pepper flakes, cumin and coriander until onions are soft, about 5 minutes.

Sort and rinse lentils and add to pot along with tomatoes and vegetable stock. Bring to a boil; reduce heat to low and simmer, covered, until lentils are tender, about 40 minutes.

Before serving, stir in lemon juice, cilantro and salt.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: lentils, soup, tomatoes

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