Egyptian Lentil Soup
32Min
4Servings
280Cal
EasyLevel
VegetarianVeganGluten freeKid friendlyvegetarianvegangluten-freedairy-free
#soup#lentils#egyptian#vegetarian#healthy
Equipment
knife
cutting board
pot
stove
spatula
ladle
blender
plate
Ingredients
Ingredients
red lentils (dry)
200 g
onion (chopped)
1 piece
garlic (minced)
3 clove
carrot (chopped)
1 piece
tomato (chopped)
2 piece
olive oil
30 ml
cumin
5 g
paprika
5 g
salt
5 g
black pepper
2 g
lemon (juiced)
1 piece
water
1000 ml
Instructions
1
Prepare vegetables
Chop onion, carrot, and tomatoes. Mince garlic cloves.
2
Sauté aromatics
Heat olive oil in a pot and sauté onion, garlic, and carrot until softened.
5 minMedium heattimer 5 min
3
Add spices and tomatoes
Stir in cumin, paprika, salt, pepper, and chopped tomatoes. Cook for 2 minutes.
2 minMedium heattimer 2 min
4
Add lentils and water
Add red lentils and water. Bring to a boil, then reduce heat and simmer.
25 minMedium heattimer 25 min
5
Blend soup
Use an immersion blender to puree the soup until smooth, or leave chunky if preferred.
6
Finish and serve
Stir in fresh lemon juice. Taste and adjust seasoning. Serve hot.
Original recipe
Storage
Fridge: 4 days
Freezer: 60 days
Reheat: Microwave 2-3 minutes or stovetop
Soup thickens as it sits; add water when reheating
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