Red Soup

The soup above is a variation of a soup I found on 101cookbboks.

Here is my own version:
1 cup green French lentils
1 tablespoon extra virgin olive oil
1 shallot, sliced
cumin powder
1 teaspoon salt
1 14-ounce can crushed tomatoes
1 cup water
cream
cilantro, parsley or chives
1 egg per person

Bring 3 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender. Stir in the tomatoes, lentils, cumin and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Meanwhile gently warm the cream and add the cilantro, parsley or chives.
Poach eggs in water.
Ladle the soup into bowls, and serve with poached egg and a dollop of the cream.

Serves 3 to 4 people

On Tuesdays, just post any photo you like (it must be one of your own) that contains the color RED and then link to this blog.