Guarani: kumanda mirĩ
Lentil soup is eaten worldwide, hence it has many, many variants. In my family we rather eat lentils as a filling to differrent dumplings and fritters while pulse soup contains rather yellow peas or big white beans, so I was very excited to learn this Egyptian way of preparing other pulse, protein-reach and vegetarian soup, شربة عدس, which makes your body warm in the wintertime.
1/2 kg lentils (red or yellow)
1 mediom potato
2 medium tomatoes
a medium bunch of carrots
some garlic cloves, depending on your personal taste (I take 5-6 cloves)
1 medium onion + 2 more
salt + cumin
1. Wash lentils and put them in a saucepan with 1/2-3/4 l water. Start cooking and in the meantime peel and dice or grate carrots, onion, potato and garlic, cut each tomato into 4 chunks and add those vegetables to cooking lentils. After several minutes, take tomatoes off and peel them (it will come very easily to peel them now). Add salt and cumin o taste. Cook on a low heat until the lentils are disintegrated and vegetable chunks soft (about 1/2 hour)
2. Cut finely the rest of the onions and fry until golden brown. Rub already cooked soup rub through a sieve or blend in a food processor. Pour back into the saucepan, add fried onions and cook again.
3. Serve with lemon chunks (so that each person can pour lemon juice) and bread