Egyptian Red Lentil Soup

(One Big Table)

Yields 6 to 8 servings

Ingredients:
2 tbs plus 1 tsp olive oil
1 large onion, finely chopped
7 c vegetable broth (low sodium)
1 3/4 c red lentils
1 tsp cumin seeds
1/2 tsp ground turmeric
1/3 c chopped fresh cilantro
3 tbs fresh lemon juice
salt & freshly ground black pepper
2 tbs extra virgin olive oil

Instructions:
In dutch oven heat 2 tbs olive oil over medium heat. Add onion and cook about 4 min, until soft. Stir in broth and lentils, bring to a simmer and cook about 30 minutes, until the lentils dissolve, adding more broth as needed.

In another small skillet, heat the remaining 1 tsp olive oil over med heat. Add the cumin seed and turmeric and cook about 1 min, until aromatic.

Before serving, stir in spices, cilantro, and lemon juice into the soup. Season with pepper and salt to taste. Ladle into bowls, drizzle with extra virgin olive oil.