Lentil Soup With Egyptian Spices

• 1 packet RawSpiceBar's Egyptian Spices
• 2 tablespoons olive oil
• 1 onion
• 4 garlic cloves, minced
• 2 carrots, chopped
• 1/2 cup celery, chopped
• 1 cup tomatoes, chopped
• 1 pound lentils
• 2 quarts vegetable or chicken stock
• 2 teaspoon salt
• 2 loaves whole-wheat pita bread (For croutons)
• 1 olive oil (For croutons)
• 1 pinch salt (For croutons)

1. In a large pot over medium heat, heat olive oil. Add the onions, garlic, carrots, salt and celery. Cook, stirring until onions are translucent, about 7 min.
2. Add the lentils, tomatoes & RawSpiceBar's Egyptian Spices. Cook for 1-2 minutes until fragrant.
3. Add the stock, bring to the boil then turn down the heat to low and simmer for 35-45 min, until vegetables are very soft.
4. While the soup is simmering, make the croutons. Preheat oven to 200C. Cut or tear pita bread into bite-sized pieces. Toss with a generous drizzle of olive oil and sprinkle with a little salt then spread on a baking sheet in a single layer. Place in oven for about 10-12 minutes, until golden and crispy.
5. Puree the soup with a blender in batches, until smooth. Adjust seasoning and serve with croutons and a sprinkle of dukkah if you like. Enjoy!

packet, olive oil, onion, garlic, carrots, celery, tomatoes, lentils, vegetable, salt, loaves, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/lentil-soup-with-egyptian-spices-5791dd55e69a2cc00d7cbbff (may not work)