For the Egyptian lentil soup, cut all the available vegetables into pieces – they do not have to be very small, as they will be mixed with the blender at the end.
Sauté the onion with the pressed garlic (do not let it take too much color), add the carrots and sauté briefly. Deglaze with 3 tablespoons of vinegar, then add the lentils and pour in the soup. (Possibly add some more water in case too much liquid evaporates during the cooking process).
Let everything cook until soft – season with salt, pepper, nutmeg and cumin. Finally, blend the lentil soup. If you like and are not so concerned about calories, you can refine the Egyptian lentil soup with a dash of whipped cream. (But this is not Egyptian!).
Preparation Tip:
In Egypt, lentil soup is eaten with pita bread. At the table, the soup is refined with a squeezed lime. The soup is also served with onion pieces preserved in vinegar water: whisk 100 ml vinegar and 100 ml water with 2 tablespoons olive oil, salt and pepper - soak the onion, cut into not too large pieces and puffed up, for at least 3 hours.
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