Egg White Lentil Soup

1. 1

   Prepare the hard-boiled eggs

   • Place the eggs in a saucepan and cover with cold water by 1 inch.
   • Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes.
   • Transfer the eggs to an ice water bath to cool completely.
   • Peel the eggs, slice them in half, and remove the yolks (save for another use).
   • Roughly chop the egg whites and set aside.
2. 2

   Build the soup base

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, until softened.
   • Add the minced garlic and cook for another minute until aromatic.
   • Stir in the chopped tomato and cook for 2-3 minutes until it starts to break down.
3. 3

   Simmer the soup

   • Add the cumin powder, coriander powder, and turmeric powder. Stir for 30 seconds until fragrant.
   • Pour in the rinsed red lentils and 6 cups of water.
   • Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the lentils are tender and have broken down.
   • Stir occasionally to prevent the lentils from sticking.
4. 4

   Finish and serve

   • Turn off the heat. Stir in the fresh lemon juice, salt, and black pepper.
   • Ladle the soup into bowls.
   • Top each bowl with the chopped egg whites and a sprinkle of fresh parsley.
   • Serve immediately.

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