a spicy soup originally Egyptian

Ingredients

2	large carrots
1	green pepper
1	yellow onion
2	tomatoes
8	cloves garlic
1 1/2	c orange lentils
6	c water
2	tsp ground cumin
1 1/2	tsp salt
1 1/2	tsp ground red pepper

Directions

1. chop carrots, green pepper, onion and tomatoes into large chunks
   
   
2. put above into pot along with garlic, lentils and water (you may add 1 chicken bouillion cube if desired)
   
   
3. cover and boil 20 minutes without stirring
   
   
4. cool slightly and strain or puree
   
   
5. return to pot and add cumin, salt and ground red pepper
   
   
6. simmer 10 minutes, stirring occasionally to blend flavors
   
   
7. in a separate pan fry 1/2 c chopped onion until crispy. float onions on top of soup
   
   

Categories

Beans, Soup, African, Middle Eastern, Boil, Puree, Simmer, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in dietary fiber High in iron High in manganese High in magnesium High in phosphorus High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points Very high in sodium High in sugar