The Expanding Circle

…health, the environment, and social justice…

  • Categories

  • Archives

  • Meta

Egyptian Lentil Soup

This recipe is adapted from The Accidental Vegan by Gartenstein.  It smelled wonderful cooking, like tabouleh.

In a good-sized soup pot (mine is 4.5 qt), boil and then simmer 30-40 min:

  • 8 c veggie stock or water
  • 2 c lentils
  • 2 tomatoes, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 t ground cumin (I ended up adding another t at the end)
  • 1 t dried spearmint (ditto)

Add and cook 20 min:

  • 1 bunch bitter-type cooking greens (she calls for mustard greens, I used frozen collards)

When everything is tender, add:

  • 1 T lemon juice

One Response to “Egyptian Lentil Soup”

  1. […] parents came for dinner and I made Egyptian Lentil Soup, Pita Bread, Roasted Green Beans, and microwaved broccoli with balsamic vinegar.  Dessert was […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: