1/2 Photos of Egyptian Red Lentil Soup
1 hr 23 mins
A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.
My Private Note
Units: US | Metric
- 1182.95 ml vegetable broth or 1182.95 ml water
- 236.59 ml dried red lentils
- 473.18 ml chopped onions
- 473.18 ml chopped potatoes
- 8 garlic cloves, peeled and left whole
- 14.79 ml canola oil
- 9.85 ml ground cumin
- 2.46 ml turmeric
- 4.92 ml salt
- 78.07 ml chopped fresh cilantro
- 44.37 ml fresh lemon juice
- salt and pepper
- 1Add the first 5 ingredients to a large pot; cover and bring to a boil.
- 2Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
- 3Take pot from stove burner and set aside.
- 4In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
- 5Add 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).
- 6Set spice mixture aside for 1 minute to cool.
- 7Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
- 8You 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).
- 9Add in lemon juice; stir to combine.
- 10Rewarm soup in soup pot; season if needed with salt/pepper.
Browse Our Top Lunch/Snacks Recipes
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: