Chop the onion and garlic cloves well. Lightly peel the washed carrots and cut into slices or half moons. Peel the piece of pumpkin, remove the seeds if any and cut into small pieces, so that they do not fall apart completely.
Heat a background of olive oil in a pot or casserole and sauté the onion with a pinch of salt. When it is soft, add the garlic and cook for a couple of minutes. Add the carrot and pumpkin with a pinch of salt and cook over medium heat for a few minutes, so that they take on color.
Add the lentils, tomato paste, spices and a little lemon zest. Salt and pepper, stir and cover with the broth or water. Bring to a boil, lower the heat and cook slowly for about 30-40 minutes, until the vegetables are very tender.
We can correct the liquid level to taste on the fly, stirring from time to time to make sure it is not too dry. The total time will also depend how we prefer the texture of the soup, as these lentils cook quickly. Add a dash of lemon at the end.
To make the tortilla croutons, cut two wheat tortillas or naan bread into small squares. Mix in a bowl with a drizzle of oil and a mixture of spices to taste -for example, curry or ras el hanout-. Arrange on a tray in a single layer and bake at 200ºC for 8-10 minutes, until golden brown.
Cauliflower fillets with chimichurri sauce
With what to accompany the Egyptian lentil soup
We will serve the egyptian red lentil soup in bowls with fresh parsley or coriander, the crunchy croutons and some toasted black or white sesame seeds. I recommend having good bread on hand; it doesn’t take much more to enjoy a comforting, satisfying and very healthy dish. If we want to turn it into something more complete, we can add a handful of brown rice to the cooking, or serve it with boiled or poached egg.