Egyptian Red Lentil Soup Recipe

Name: Egyptian Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups water; 1 cup dried red lentils; 2 cups chopped onions; 2 cups chopped potatoes; 8 garlic cloves, peeled and left whole; 1 tablespoon olive oil; 2 teaspoons ground cumin; 1/2 teaspoon turmeric; 1 teaspoon salt; 2 tablespoons fresh lemon juice

Servings: persons

5 cups water
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
8 garlic cloves, peeled and left whole
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons fresh lemon juice

1
Combine the water, lentils, onions, potatoes, and garlic in a soup pot, cover, and bring to a boil.
2
Reduce the heat to a simmer until everything is tender, 15 to 20 minutes. Remove from the heat, and puree until smooth.
3
In small saucepan on low heat, warm the oil until hot but not smoking. Add the cumin, turmeric, and salt and cook, stirring constantly for 2 to 3 minutes, until cumin is fragrant. Take care not to scorch the spices. Set aside for about a minutes or the oil will may splatter when added to the soup.
4
Stir the slightly cooled spices into the soup.
5
Add the lemon juice.

541

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups water, 1 cup dried red lentils, 2 cups chopped onions, 2 cups chopped potatoes, and more.

Yes, Egyptian Red Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian Red Lentil Soup

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