Egyptian Lentil Soup
Experience the warm, aromatic flavors of Egyptian Lentil Soup, a hearty and wholesome dish sure to comfort your soul while delighting your taste buds. Crafted with protein-packed red lentils, earthy spices like cumin, turmeric, and cinnamon, and a vibrant blend of sautéed carrots, onions, and fresh tomato, this soup is a one-pot wonder that’s as nourishing as it is delicious. Finished with zesty lemon juice and a sprinkle of fresh cilantro, this Middle Eastern classic strikes the perfect balance of creamy and chunky textures. Ready in just 45 minutes, it makes for an easy yet flavor-packed weeknight meal, especially when paired with warm pita bread for dipping. This nutritious vegan soup is perfect for chilly evenings and makes four satisfying servings, offering comfort in every spoonful.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrots
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon ground cinnamon
- 6 cups vegetable broth
- 1 medium ripe tomato
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece pita bread (optional, for serving)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
Heat the olive oil in a large pot over medium heat.
Dice the onion and carrots, and sauté them in the oil for about 5-7 minutes, until softened.
Mince the garlic and add it to the pot. Cook for another minute, until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, and ground cinnamon. Cook for 30 seconds to release the spices' aroma.
Add the rinsed red lentils, vegetable broth, and diced tomato to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are soft and the soup has thickened.
Season the soup with salt and black pepper to taste.
Use an immersion blender to partially puree the soup for a creamy texture, leaving some chunks for added texture. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the lemon juice and chopped fresh cilantro just before serving.
Serve warm with optional pita bread on the side for dipping.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2798 mg | 122% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 19.5 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
