Egyptian Black Lentil Soup

Photo: The Royal Kitchen

Ingredients

500 gr black lentils

1 tomato, quartered

1 carrot, quartered

1 teaspoon salt

1 large onion

1 tablespoon veg oil

1 cup water

1/4 cup lime juice

1 teaspoon cumin

chopped parsley

Preparation

Wash the lentils well. Transfer to a large pot, add the tomato, carrot and salt and cover with water.

Bring to a boil and simmer for 30 minutes.

Remove from heat and puree in a blender.

Chop the onion and fry it with the oil in a large pot until golden brown. Add the pureed lentils, water, lime juice and cumin. You may add more water as needed. Simmer for 10 minutes.

Transfer to serving bowls, garnish with chopped parsely and serve. The soup will taste even better tomorrow. When reheating you might want to add some water since it tends to thicken in the refrigerator.