PCC Egyptian Red Lentil Soup

PCC Egyptian Red Lentil Soup

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Cook Skill:


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 1/4 cups dried red lentils
  • 12 ounces canned diced tomatoes
  • 6 cups vegetable stock or water
  • 1 tablespoon lemon juice
  • 1/4 cup chopped cilantro
  • 2 teaspoons salt


In large soup pot, heat oil over medium heat. Sauté onions, 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.

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