egyptian red lentil soup

Ingredients: Red Lentils, Carrots, Yukon Gold Potato, Onion, Garlic, Jalapeño, Cumin, Berbere Spice Mix, Black Pepper, Lemon, Cilantro, Olive Oil. Organic Ingredients. 

It hits like a campfire stew after three days riding through dust and silence. First taste brings the warmth of home—thick and hearty, like the kind of meal you’d only get from a woman who still prayed for your soul. The red lentils and gold potato fill your belly like beans and bread used to, but smoother—like they’ve been simmering all day in a cast iron pot over mesquite wood. Carrots sweeten the bitterness of trail life, while onion and garlic remind you there’s still fire in your blood. Then comes the jalapeño and berbere spice—a slow burn, like the heat rising in your gut before a duel at noon. A squeeze of lemon cuts through it sharp, like a clean shot. The cilantro’s fresh as creekwater. And the olive oil ties it all together, slick and rich, like saddle leather on a well-worn horse. It don’t taste like frontier food. It tastes like something you didn’t know you were missing.