Egyptian Red Lentil Soup and Tunisian Carrot Sald

Egyptian Red Lentil Soup

5 c. water
1 c. dried red lentils
2 c. chopped onion
2 c. chopped potatoes
8 large garlic cloves, peeled and left whole
1 T oil
2 t ground cumin
1/2 t ground turmeric
1 t salt
3 T lemon juice

Combine water though garlic in a pot. Bring to a boil, reduce and simmer 15 to 20 minutes or until everything is tender.

Heat the oil in a saucepan and cook the cumin, turmeric and salt 2 to 3 minutes. Cool and add to the soup.

Blend soup until smooth.

Tunisian Carrot Salad

2 c. peeled and grated carrots
2 T currants
1 T olive oil
1 garlic clove, minced
1 1/2 t ground coriander
1/2 t ground caraway
1/4 t salt
3 T orange juice

Put carrots and currants in a bowl. Warm oil in a skillet. Add garlic, coriander, and caraway and cook two minutes.

Remove from heat and add salt and orange juice. Toss well.