Egyptian Lentil Soup

Ingredients

• ▢ 1 large carrot roughly chopped
• ▢ 4 cloves garlic
• ▢ 2 medium shallots roughly chopped
• ▢ 1 Tablespoon unsalted butter
• ▢ 2 cups red lentils washed and drained
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons paprika
• ▢ 1 teaspoon salt more or less to taste
• ▢ 1/2 teaspoon ground black pepper more or less to taste
• ▢ 4 cups boiling water
• ▢ optional garnishes: coconut milk fresh cilantro, crushed red pepper, lemon juice, and extra virgin olive oil

Instructions 

• Prepare your vegetables. Cut up a large carrot into chunks, remove garlic cloves from their peels and chop up the shallots into quarters.
  1 large carrot, 4 cloves garlic, 2 medium shallots
• In a heavy bottomed pot or dutch oven, melt butter. Add garlic, shallots and carrots and allow them to soften.
  1 Tablespoon unsalted butter
• Add lentils, cumin, paprika, salt and pepper. Mix everything together in the pot. Continue to stir for 4-5 minutes or until fragrant.
  2 cups red lentils, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon salt, 1/2 teaspoon ground black pepper
• Pour in water, and mix the contents of the pot again. Bring the water up to a boil spices, and mix together. Reduce heat to medium-low and cover. Simmer for 15-20 minutes or until the lentils are tender.
  4 cups boiling water
• Once the lentils are cooked, use an immersion blender to puree the soup. If you prefer your soup with more of a texture, feel free not to puree it down too much.
  optional garnishes: coconut milk