SoupMain Course

Egyptian-Style Red Lentil Soup

Name: Egyptian-Style Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: middle_eastern, egyptian
Ingredients: 250 g red lentil rinsed; 1.5 l vegetable broth; 1 pcs yellow onion chopped; 1 pcs carrot chopped; 1 pcs tomato chopped; 3 clove garlic minced; 1 tsp cumin ground; 0.5 tsp turmeric ground; 0.5 pcs lemon juiced; 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper ground; 2 tbsp fresh parsley chopped (optional)

This hearty and flavorful red lentil soup is a staple in Egyptian cuisine, offering warmth and nutrition. It's a simple, comforting dish made with basic pantry ingredients that comes together quickly. Perfect for a light meal or a satisfying starter.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 317 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

250 gred lentil, rinsed
1.5 lvegetable broth
1 pcsyellow onion, chopped
1 pcscarrot, chopped
1 pcstomato, chopped
3 clovegarlic, minced
1 tspcumin, ground
0.5 tspturmeric, ground
0.5 pcslemon, juiced
1 tbspolive oil
1 tspsalt
0.5 tspblack pepper, ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large pot · cutting board · knife · immersion blender

The method

Step by step

1
Rinse the red lentils thoroughly under cold running water until the water runs clear.
About 2 min
Cook’s note: Rinsing helps remove any impurities and excess starch.
2
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
3
Add the chopped yellow onion and carrot to the pot and sauté for 5-7 minutes until softened and translucent.
About 7 min
4
Stir in the minced garlic, ground cumin, and ground turmeric, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic or spices.
5
Add the chopped tomato and rinsed red lentils to the pot, stirring to combine with the aromatic vegetables.
About 1 min
6
Pour in the vegetable broth, then bring the mixture to a boil.
About 5 min
7
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very tender and have broken down.
About 25 min
Cook’s note: Stir occasionally to prevent sticking to the bottom of the pot.
8
Remove the pot from the heat and, if desired, use an immersion blender to partially or fully blend the soup to your preferred consistency.
About 3 min
Cook’s note: For a smoother soup, blend completely; for a chunkier texture, blend only partially.
9
Stir in the lemon juice, salt, and black pepper, tasting and adjusting seasonings as needed.
About 1 min
Cook’s note: The lemon juice brightens the flavors considerably.
10
Serve the hot soup immediately, garnished with fresh parsley if desired.

Per serving

Nutrition

70%Score

Calories: 317.1kcal
Protein: 18.6g
Carbs: 50.7g
Fat: 5.1g
Fibre: 9.2g
Sugar: 5.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover lentil soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much, or microwave until hot.