1 hr 5 mins
This is a borrowed, modified recipe for a really good red lentil soup. DH ate it during his full liquid diet phase after Bariatric surgery on May 2nd. Rich and creamy without any dairy products.
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Units: US | Metric
- 1 cup red lentil
- 1 cup onion, minced
- 1 carrot, minced
- 1 stalk celery, minced
- 4 garlic cloves, smashed
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 bay leaf
- 1/2 teaspoon turmeric
- 2 teaspoons lime juice
- salt and pepper
- 4 cups chicken broth or 4 cups vegetable broth
- 2 teaspoons olive oil
- 1 large potato
- 15 ounces fire-roasted tomatoes, diced, well drained
- 1Soak red lentils in cool water for 1/2 hour, then drain well.
- 2Heat olive oil in the bottom of a large stockpot.
- 3Add onions and garlic.
- 4Saute for 2 minutes until onions are transparent.
- 5Add bay leaf, turmeric and cumin.
- 6Add well drained tomatoes.
- 7Add carrots and celery and cook 3 minutes.
- 8Add potatoes and stir and cook for 3 minutes.
- 9Add soaked lentils and 4 cups broth.
- 10Add cayenne pepper and crushed red peppers and salt to taste to pot.
- 11Bring the contents of pot to boil over medium heat.
- 12Cover and simmer for 45 minutes or until lentils are soft.
- 13Remove bay leaf and puree the soup until smooth(I use an immersion blender).
- 14Return the soup to pot and taste to adjust seasoning.
- 15Add lime juice and stir the soup.
- 16Ladle into soup bowls.
- 17Great with pita bread and a green salad.
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Nutritional Facts for Egyptian Red Lentil Soup
Serving Size: 1 (376 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 230.9
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 619.5 mg
- Total Carbohydrate 37.9 g
- Dietary Fiber 6.5 g
- Sugars 4.4 g
- Protein 13.7 g