Egyptian Red Lentil Soup

Ingredients:

• 2 tablespoons butter or olive oil
• 1 medium onion, chopped
• 2 carrots, finely chopped
• 1/2 red pepper chopped
• 3 celery ribs, finely chopped
• 3 - 4 garlic cloves,chopped
• 1 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 pound tomatoes, seeded and diced
• 2 cups red lentils (14 ounces)
• 8 cups chicken or vegetable stock
• Salt and pepper to taste

Instructions:

• In a large pot, heat the butter or olive oil. Add the onion, carrots, red pepper, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes.
• Add the spices and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes.
• Add the lentils and chicken or vegetable stock and season with salt and pepper. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
• Working in batches, puree the soup in a blender. Return to the pot to keep hot. Serve hot with yogurt or sour cream, warm pitas or tortilla chips, or whatever you like.