Egyptian Lentil Soup

1 tbl olive oil
1 x onion minced
1 x clove garlic minced
1 tsp ground ginger
2 tsp ground cumin
2 tsp dried coriander
1 cup dry red lentils rinsed and drained
5 cup chicken stock canned or from powder is fine
2 x thick slices lemon
2 x tomatoes diced
1/4 tsp cayenne pepper
salt & pepper to taste
2 cup cooked rice
Heat the oil in a large pot. Saute the onion and garlic until soft. Stir in the ginger, cumin,and coriander. Saute 1 minute. Add the lentils, saute 1 minute. Add the chicken stock, lemon slices, tomatoes and cayenne pepper. Bring to a boil for 10 minutes. Reduce the heat and simmer covered for 45 minutes, until the lentils are tender. Remove the lemon slices. Puree the soup in a blender or food processor, then return it to the pot. Season with salt and pepper and stir in the rice. Heat through. Serve garnished with coriander if desired.

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