Egyptian  Red Lentil Soup

This Egyptian red lentil soup is made with red lentils, diced onions, minced garlic, potatoes, carrots, and tomatoes.

Sautee the onions and garlic in butter or oil for 2 to 3 mins. Add the chopped carrots and potatoes. Season with salt and pepper.

Add the water (or stock), lentils, and tomatoes. Bring to a boil, reduce to medium heat and cover. Cook for about 45 minutes until the carrots are soft.

Using a hand immersion blender, blend the soup into a smooth consistency. Serve with a lemon wedge.