Egyptian Lentil Soup4 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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!” - by daloola007
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 196 cal
- 0.9 g
- 34.3 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 i..." See morenstead of the 3 cups water. Great recipe! Thank you for sharing."
"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 ce..." See morelery and some celery seed at the beginning and it turned out great. It froze really well too. I will definitely make this again."
Greek Lentil Soup (Fakes)
Leslie's Ham Lentil Soup
Just swipe to see more like this.