Ingredients for Nile River Lentil Soup
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How to Make Nile River Lentil Soup
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until softened, about 5 minutes.
- Stir in 1 cup brown or green lentils, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Cook for 1 minute, stirring constantly.
- Add 2 lemon slices, 4 cups vegetable stock (or water), 1 (14.5 ounce) can diced tomatoes (undrained), 1/4 teaspoon cayenne pepper (or to taste), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 2 cups of water or additional vegetable stock if desired.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until lentils are tender.
- If you prefer a thinner soup, add more stock as needed.
- Remove from heat. Discard lemon slices. Carefully transfer the soup in batches to a blender or food processor and puree until smooth.
- Return the soup to the pot. Taste and adjust seasoning with salt and pepper as needed.
- Sprinkle with 1 tablespoon chopped fresh coriander before serving.
- Alternatively, stir in 1 tablespoon chopped fresh cilantro before blending.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
3g
Carbs
11g
