Egyptian Yellow Lentil Soup
Warm, comforting, and packed with layers of flavor, Egyptian Yellow Lentil Soup is a vibrant bowl of nourishment that's as easy to make as it is satisfying. This traditional recipe features earthy yellow lentils, hearty vegetables, and a symphony of Middle Eastern spices like cumin, coriander, and turmeric, which lend their signature warmth and depth. A touch of tomato paste enhances the richness, while fresh lemon juice brightens every spoonful. Naturally creamy and blended to perfection, this vegetarian and gluten-free soup is perfect for cozy weeknights or meal prep, taking just under an hour to make. Garnished with fresh cilantro and served with crusty bread or toasted pita, it’s a wholesome dish that brings a taste of Egypt to your table.
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Recipe Information
Ingredients
- 1 cup yellow lentils
- 1 large onion
- 1 large carrot
- 1 medium celery stalk
- 3 pieces garlic cloves
- 4 cups vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Rinse the yellow lentils thoroughly under cold water until the water runs clear. Set aside.
Peel and chop the onion, carrot, and celery into small pieces. Mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté for 5-7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
Stir in the cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the rinsed yellow lentils to the pot and stir to coat them with the vegetable and spice mixture.
Pour in the vegetable stock and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the lentils are soft and fully cooked.
Stir in the tomato paste and simmer for an additional 5 minutes.
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only half the soup.
Stir in the lemon juice and adjust the seasoning with more salt or pepper if needed.
Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve warm. Optionally, add a drizzle of olive oil or a sprinkle of paprika on top for extra flavor and presentation.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4721 mg | 205% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 35.1 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4769 mg | 101% | |
*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.
