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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 […]

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