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    You are in: Home / Recipes / Egyptian Red Lentil Soup Recipe
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    Egyptian Red Lentil Soup

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 30, 2014

      Bought red lentils in error and since I don't waste food I set out to find a recipe for them. This soup is amazing! Will make again and again! Thanks for sharing.

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    • on November 25, 2010

      Absolutely terrific and simple to make!

      I'll probably use a bit less salt next time as it's so full of flavour anwyay.

      Really good recipe, thanks for sharing.

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    • on July 05, 2010

      This is an excellent tasting soup and requires very little effort. I reduced the cumin for personal tastes and did not add the olive oil at serving time. Thanks for the recipe.

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    • on March 30, 2010

      Fantastic! The batch didn't last, it was all enjoyed within minutes. Such a simple recipe, don't be fooled, it's very tasty. As the others did I threw the onion & spices in a little oil and sauteed before adding everything else in. We're big lentil fans here, and my children really enjoyed this soup. It definitely makes just enough for 3 people, or two hearty portions. The only ingredient change I made was that I added a few cloves of minced garlic in. Thanks 80's! Made for Veg*n swap Apr10.

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    • on March 20, 2010

      This is really good. I used Dark Vegetable Stock, sea salt and took Katzen's idea and sautéed the onions with their spices because I think it does something for the flavor as well. We added additional freshly squeezed lemon onto our individual portions. I would make this more than once again.

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    • on January 02, 2010

      This soup is double wonderful - it's so delicious, and so easy... and I should also say, so nutritious! I have to fess up to a couple of changes, though... over the holidays, my veggie drawer had accumulated some extra veggies, so I did add three carrots, three celery stalks, and a red pepper. Rather than take the simple route of putting it all in the pot, I added a tsp of safflower oil to the pot, and sauteed the onions, carrots, celery, red pepper, and spices for around 5-7 minutes until the onions were soft. I love sauteeing the spices with the veg, as I find (and maybe I'm wrong), that the flavours and scents release better. I absolutely loved the spices, they added a warm richness to such a simple soup. I used Basic Light Vegetable Stock for the stock, which is my go-to stock recipe. I also used my stick blender to puree the soup. I didn't need to add any water the consistency was perfect. Thanks so much, the80'srule - this is SO EASY and SO GOOD! I'm sure to make this again, and again. Made for Veggie Swap 17, for our VIP chef.

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    Nutritional Facts for Egyptian Red Lentil Soup

    Serving Size: 1 (94 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 234.9
     
    Calories from Fat 14
    13%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 781.7 mg
    32%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 7.4 g
    29%
    Sugars 1.1 g
    4%
    Protein 16.3 g
    32%

    The following items or measurements are not included:

    vegetable stock

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