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Egyptian Lentil Soup

Egyptian Lentil Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Dahlia Salem

Dahlia Salem

This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
  2. Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mictlantecuhtli
15

mictlantecuhtli

5/27/2012

The soup was easy to make and tasted fantastic. We're not huge cumin lovers but as is, it wasn't overwhelming. The flavors blended together nicely. The only change I made was to use chicken broth instead of the 3 cups water. Great recipe! Thank you for sharing.

Finn
9

Finn

6/11/2012

I really enjoyed this soup and it was so easy to make! Only 4 four stars because I couldn't follow the recipe exactly. I can't eat onions or garlic so I had to leave them out, but I added a rib of celery and some celery seed at the beginning and it turned out great. It froze really well too. I will definitely make this again.

NattyAnn
7

NattyAnn

10/17/2012

Very tasty. It was a little thick so I thinned it with some chicken broth. I made a double batch so I could freeze some.

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