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Egyptian Red Lentil Soup

Egyptian Red Lentil Soup prepared dish

This egyptian red lentil soup is a comforting and nutritious dish, perfect for any time of the year. Made with red lentils, aromatic spices, and a touch of lemon, it offers a delightful balance of flavors. Serve it warm with a drizzle of olive oil for an added richness!

This recipe is middle eastern style, lunch, scaled for 6 servings, with 10 min prep and 30 min cook.

Prep: 10 min · Cook: 30 min · Total: 40 min · Serves: 6

Quick cooking notes

  • Core ingredients include carrot, turmeric, black pepper, olive oil.
  • Follow all 5 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 medium carrot (diced)
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 cup red lentils (rinsed)
  • 3 cloves garlic (minced)
  • 0.5 cup fresh parsley (chopped)
  • 1 stalk celery (diced)
  • 1 medium onion (chopped)
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 4 cups vegetable broth
  • 1 tbsp coriander

Instructions

  1. In a large pot, heat the olive oil over medium heat and sauté the chopped onion, carrot, and celery until softened, about 5 minutes.
  2. Add the minced garlic, cumin, coriander, turmeric, salt, and black pepper, and cook for another minute until fragrant.
  3. Stir in the rinsed red lentils and vegetable broth, bringing the mixture to a boil.
  4. Reduce the heat to low and simmer for about 25 minutes, or until the lentils are tender.
  5. Remove from heat and stir in the lemon juice and chopped parsley before serving.

Nutrition (per serving)

  • Calories: 180
  • Protein: 9 g
  • Fat: 5 g
  • Carbohydrates: 28 g
  • Fiber: 8 g
  • Sugar: 3 g
  • Sodium: 450 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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