How To Make Egyptian Red Lentil Soup

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils add more fiber and protein.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock enhances flavor without additives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers similar health benefits.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a different citrus flavor.

Peel and slice 1 brown onion in half, then finely chop.

Peel and slice 1 carrot, then chop into small pieces.

In a small pot over medium heat, add 3 tablespoons of vegetable oil.

Add chopped onions and carrots to the pot and lightly cook until onions soften.

Add 2 crushed garlic cloves, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of turmeric, and 1 teaspoon of ground cumin; mix well.

Add 1 tablespoon of tomato paste and 1 cup of red lentils; mix to combine.

Pour in 3.5 cups of cold water and add 2 bay leaves; stir and cover the pot.

Let the mixture simmer on low to medium heat for around 10 to 15 minutes until lentils are cooked and carrots are soft.

Turn off the heat and discard the bay leaves.

Transfer the soup to a food processor or use a stick blender to blend until smooth, or leave it chunky if desired.

Serve the soup garnished with yogurt.

Cooking Techniques

Equipment Needed

Spice Level: