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

    Egyptian Red Lentil Soup. Photo by mail lady #2

    1/2 Photos of Egyptian Red Lentil Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 23 mins

    1 hr

    23 mins

    ratherbeswimmin''s Note:

    A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.

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    Units: US | Metric


    1. 1
      Add the first 5 ingredients to a large pot; cover and bring to a boil.
    2. 2
      Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
    3. 3
      Take pot from stove burner and set aside.
    4. 4
      In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
    5. 5
      Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
    6. 6
      Set spice mixture aside for 1 minute to cool.
    7. 7
      Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
    8. 8
      You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
    9. 9
      Add in lemon juice; stir to combine.
    10. 10
      Rewarm soup in soup pot; season if needed with salt/pepper.

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    Ratings & Reviews:

    • on January 19, 2010


      This was excellent, I just got done with my second bowl and I'm full but I want to keep eating! I made a few changes, I sauteed the onion and garlic before adding the vegetable broth (i also chopped the garlic). I did what others said and added another teaspoon of Cumin. I added a little more potato which I mashed by hand inside the pot (no need to puree) The result was very thick soup just how I like it - adding a little more cilantro won't hurt either. This was my first experience with red lentils and I must say that I'm impressed - thanks for posting

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    • on March 17, 2011


      Great - don't skip toasting the spices - you could tell from the smell in my kitchen that this made all the difference.

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    • on September 14, 2011


      Excellent soup! I didn't have tumeric and added 2 1/2 teaspoons cumin instead. It could have used 3 teaspoons cumin and all of the tumeric as far as I was concerned. I kept the garlic cloves whole and added 1 can diced tomatoes and some carrots to get some vitamins A and C in there. Omitted the cilantro as it was expensive and not my BF's favorite herb either. Looking forward to eating the leftovers for lunch. Thanks a bunch for posting :)

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    Read All Reviews (58)


    Nutritional Facts for Egyptian Red Lentil Soup

    Serving Size: 1 (113 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 204.4
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 397.0 mg
    Total Carbohydrate 35.2 g
    Dietary Fiber 12.0 g
    Sugars 3.5 g
    Protein 10.2 g

    The following items or measurements are not included:

    vegetable broth

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