Egyptian Lentil Soup
Egyptian lentil soup is a hearty and nutritious soup loved for its simplicity and delicious flavors. Made with red lentils, aromatic spices, and a touch of tanginess from lemon juice, this soup is a popular choice for a comforting meal. It is often enjoyed during colder months or as a starter to a larger meal.
- Prep
- 22 min
- Cook
- 52 min
- Total
- 1 hr 14 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large pot or Dutch oven
Equipment
Wooden spoon or spatula for stirring
Equipment
Knife for chopping
Equipment
Measuring cups and spoons
Equipment
Immersion or full-size blender
Procedure
In a large pot or Dutch oven, heat the olive oil over medium heat.
Procedure
Add the finely chopped onion to the pot and sauté until it becomes translucent and slightly golden.
Procedure
Stir in the minced garlic and cook for another minute until fragrant.
Procedure
Add the rinsed red lentils to the pot and stir to coat them with the onion and garlic mixture.
Procedure
Sprinkle the ground cumin, ground coriander, ground paprika, and ground turmeric over the lentils. Stir well to combine and coat the lentils with the spices.
Procedure
Pour in the vegetable broth or water, ensuring that the lentils are fully submerged.
Procedure
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 20–25 minutes or until the lentils are tender and fully cooked.
Procedure
Using a blender, purée the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending, and be careful when transferring hot liquids.
Procedure
Return the soup to the pot and place it back over low heat.
Procedure
Stir in the lemon juice and season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
Procedure
Continue to heat the soup for a few more minutes until it is warmed through.
Procedure
Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve hot.
Notes, tips, and variations
Egyptian lentil soup can be served as a light lunch or dinner on its own, or alongside crusty bread or a side salad for a more substantial meal.
Photo: Roland Unger · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 18 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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