Egyptian Lentil Soup

Egyptian Lentil Soup 

Recipe courtesy of Stephanie at The Cheapskate Cook

You can use whatever vegetables you have on hand. Part of learning to be a frugal cook is learning to alter recipes to fit what's in your cupboard and fridge. 

Serves 2-4 ( I found it made much more than that) 

1/4 cup butter or olive oil (feel free to use less)
1 cup celery, chopped
1 cup carrot, sliced
1/2 cup onion, chopped
2 garlic cloves, minced
1 bay leaf
1 cup dried lentils
2 cups vegetable or chicken stock
1 tomato, peeled and chopped
1 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon salt, or to taste
Optional: 2-3 cups spinach, finely chopped and loosely packed (can also use cooked kale since it’s usually in season during the winter
Shredded cheddar cheese for garnish

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.

Serve immediately and garnish with cheddar cheese. 

Serve with whole wheat bread or brown rice to make complete protein.