Name: Egyptian Lentil Soup
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 cup red lentils; 1 medium onion; 2 cloves garlic; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground paprika; 1/4 teaspoon ground turmeric; 4 cups vegetable broth or water; 1 tablespoon lemon juice; to taste salt; to taste pepper; as needed fresh parsley or cilantro (for garnish)

Vegan

4 servings

254 cal/serving

Instructions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Olive oil

Step 2

Add the finely chopped onion and sauté until translucent and slightly golden.

OnionOlive oil

Step 3

Stir in the minced garlic and cook until fragrant (about 1 minute).

Garlic

Step 4

Add the rinsed red lentils and stir to coat with the onion and garlic.

Red lentils

Step 5

Add the ground cumin, ground coriander, ground paprika, and ground turmeric and stir to combine.

Ground cuminGround corianderGround paprikaGround turmeric

Step 6

Pour in the vegetable broth or water so the lentils are fully submerged.

Vegetable broth or waterRed lentils

Step 7

Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender (about 20–25 minutes).

Red lentilsVegetable broth or water

Step 8

Purée the soup until smooth and creamy using an immersion blender or a regular blender.

Red lentilsVegetable broth or water

Step 9

Return the puréed soup to the pot and warm over low heat.

Red lentilsVegetable broth or water

Step 10

Stir in the lemon juice and season with salt and pepper to taste.

Lemon juiceSaltPepper

Step 11

Heat the soup a few more minutes until warmed through.

Red lentils

Step 12

Ladle into bowls and garnish with chopped fresh parsley or cilantro; serve hot.

Fresh parsley or cilantro (for garnish)

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.