Egyptian Red Lentil Soup

Summary

Ingredients

• 400 g lentils, red
• 2 large onions, finely chopped
• 3 clove (s) garlic, crushed
• 1 carrot (s), finely chopped
• 1 large tomato (s)
• 1 cube broth
• 2 teaspoons, leveled cumin
• 1 ½ teaspoon, leveled coriander
• 2 teaspoons, leveled salt
• 4 tablespoon olive oil
• 1 pinch (s) pepper
• 1 liter water
• 0.5 ½ lemon (s), the juice from it
• 0.5 ½ cup crème fraîche

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Instructions

1. Heat the olive oil in a saucepan. Peel the tomato and cut into small pieces.
2. Put the onions and carrots finely chopped into the saucepan. After 5 minutes add the chopped tomato and the crushed garlic cloves and sweat for another 3 to 5 minutes. Put the water in the pot. When the water boils add the stock cube, salt and lentils. Let the whole thing simmer for half an hour while stirring regularly (add a little water if necessary - the soup must not get too thick).
3. Then let the soup cool down a bit and then strain it through a fine sieve. Finally, season with the cumin and coriander, depending on your taste, a pinch of pepper (but also tastes good without), the lemon juice and, if necessary, more salt and / or vegetable stock or stock cubes. You should taste the cumin very clearly. Finally stir in the crème fraiche.
4. This lentil soup is wonderfully warm from the inside on cold days.