Egyptian lentil soup

    45 min

    This is a traditional Egyptian soup usually made during winter since it is so comforting to eat, but can be served any time of the year.

    2 people made this

    Serves: 4 

    • 700ml water
    • 200g red lentils
    • 1 ripe tomato, quartered
    • 1 carrot, quartered
    • 1 small onion, quartered
    • 4 cloves garlic, quartered
    • 1/4 chicken stock cube
    • 250ml water
    • 2 teaspoons ground cumin
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon cracked black pepper
    • 1/4 teaspoon ground coriander

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place 700ml water, red lentils, tomato, carrot, onion, garlic and 1/4 of a stock cube in a pot over medium heat; cook until vegetables and lentils have 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 250ml water, cumin, sea salt, pepper and ground coriander into soup; heat over medium heat until warmed through.

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    Reviews in English (25)


    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.  -  27 May 2012  (Review from Allrecipes US | Canada)


    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.  -  11 Jun 2012  (Review from Allrecipes US | Canada)


    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.  -  17 Oct 2012  (Review from Allrecipes US | Canada)