This lentil soup is a traditional Egyptian dish. Cumin seeds, turmeric and bay leaf spice up a simple soup, to serve as is or blend until smooth. Use oil, butter or ghee depending on personal taste.
13 people made this
1 onion, finely chopped
1 teaspoon cumin seeds
2 tablespoons olive oil, butter, or ghee
1 clove garlic, minced
200g red lentils
1 carrot, finely chopped
1 tablespoon turmeric
1 bay leaf
600ml water or vegetable stock, or as needed
salt and pepper, to taste
1 dried chilli pepper, seeded and chopped (optional)
Method Prep:10min › Cook:35min › Ready in:45min
In a saucepan on low heat, cook the onion and the cumin seeds in oil. Once fragrant, add minced garlic, and cook and stir for a few seconds. Add the lentils and carrots and continue to cook and stir for a couple of minutes.
Add to the pan the passata, turmeric, and bay leaf. Cook for a few minutes, stirring often. Pour in the water or stock, adjust seasoning with salt, pepper and chilli (if using). Cover and cook for 15 to 20 minutes or until the lentils are tender.
Once ready, serve the lentil soup as is or blend with a stick blender or food processor. Ladle into warm bowls and serve.