Name: Quick Lentil Vegetable Soup
Yield: 1 ½ qts
Ingredients: 1 quart vegetable stock or water; 1 cup Egyptian Spice Crunch; 1 14oz can diced tomato; ½ cup thinly sliced carrot; 1 Tbsp Tunisian Preserved Lemon, chop or mash before measuring; ½ tsp ground black pepper; Fresh cilantro or similar herbs for garnish; ½ cup cooked peas (or frozen peas)

The Spice Crunch collection never disappoints as a pantry staple. They have so much flavor to cook into the beginning of dishes and so much delicious texture to add to the finishing touches. The Egyptian Spice Crunch (with lentils, onion, and spices already in the jar) has such a wide array of dishes it can start or add to. This quick and easy lentil and vegetable soup is made from pantry and fridge staples with very little preparation – quick and easy!

Quick Lentil Vegetable Soup

Helen Park

Servings/Yield

1 ½ qts

Ingredients

1 quart vegetable stock or water
1 cup Egyptian Spice Crunch
1 14oz can diced tomato
½ cup thinly sliced carrot
1 Tbsp Tunisian Preserved Lemon, chop or mash before measuring
½ tsp ground black pepper
Fresh cilantro or similar herbs for garnish
½ cup cooked peas (or frozen peas)

Directions

In a saucepot bring the stock, Egyptian Spice Crunch, diced tomato, carrots, preserved lemon, and black pepper to boil.
Simmer for 20 minutes or until the lentils and carrots are tender. The soup is thick and hearty so if a brothier soup is preferred feel free to add up to 2 more cups of stock or water.
Garnish the soup with fresh cilantro or other similar soft herbs like parsley, dill, or basil and enjoy!