Egyptian Lentil Soup is mostly made of basic “real” foods that are easy to keep around for awhile and inexpensive to buy. Garnishing it with shredded cheddar really took this delightfully simple and flavorful soup over the top.
In a large saucepan melt butter. Add vegetables, garlic and bay leaf, sauté until vegetables are tender. Add lentils, chicken stock, tomato, pepper, and cumin to vegetable mixture. Pour enough water into saucepan to cover. Simmer until lentils are tender, approximately 30 minutes.
Add spinach (or kale) and salt, and cook on low for 5-10 minutes, until spinach has wilted.
Optional: Pour hot soup into a blender and puree.
Serve immediately and garnish with cheddar cheese.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ¼ the recipe. Does not include cheese garnish.