Lentil Soup | Egyptian Staple Food | Egyptian Lentil Soup Recipe | Allspice Institute

Add canola oil to a pot and heat it.

Sweat the onions until they start to sizzle.

Add celery and carrots, stirring until softened.

Add leek and garlic, stirring until fragrant.

Add red lentils and stir all ingredients together.

Add vegetable stock, using a ratio of 1 cup lentils to 4 cups broth.

Add spices: ginger, half the salt, turmeric, cumin, black pepper, and curry powder.

Let the soup cook for 20 to 35 minutes until carrots are fork tender.

Turn off the heat and let the soup cool for 15 to 20 minutes before blending.

Blend the soup until smooth and transfer back to the pot on low medium heat.

Adjust seasoning with salt and add lemon juice to taste.

Simmer gently without boiling and serve.

Equipment Needed

Dietary

Allergens