Dive into comfort with our easy Egyptian lentil soup – it’s a warm hug in a bowl, and your whole crew is in for a treat!
This heartwarming gem, known as shorbet ads, is a taste of our childhood, especially during chilly Minnesota days. Trust us; nothing beats the comfort of Mom’s Egyptian lentil soup. Creamy, delicious, and a health boost – it’s a triple threat! Oh, and did we spill the (lentil) beans? It’s a breeze to whip up a dairy-free version of this recipe. Get ready to ladle up the love!
Table of Contents
What are lentils?
Lentils are legumes, a part of the bean family. Technically they are seeds!
Unlike many beans that come canned, lentils are found in the dry goods section of the grocery store. Even though they are stored dry, they are the only type of bean that does not have to be soaked prior to cooking.
Lentils are common in Middle Eastern cuisine and are staples in countries like Morocco, Jordan, and Turkey. Interestingly enough, nowadays most lentils are grown in Canada.
Different types of lentils
There are five main types of lentils, each with their own unique characteristics. The first three are the most common and easiest to find.
- Brown lentils are the most common of all the lentils. They are very easy to cook because the husk of the lentil holds together well when exposed to heat. Brown lentils are also the easiest to find. While the flavor is fairly mild, brown lentils have an earthy flavor. They work very well texturally in soups and stews as well as to make veggie burger patties!
- Green lentils have a distinct peppery flavor, and are less neutral than other lentils. They cook similarly to brown lentils and retain their shape when exposed to heat. Because of their strong flavor, they are less versatile than brown lentils, but work really well in salads!
- Yellow lentils and red lentils might be different colors, but are characteristically the same. Similar to bell peppers, these types of lentils range in color depending on when they are harvested. Despite their difference in color, yellow lentils and red lentils do cook the same. They are more delicate than brown and green lentils, and split under heat. Yellow and red lentils work very well in purees and have a quick cooking time.
- Puy lentils are native to France and are fairly hard to find at most grocery stores. They share a similar flavor profile as green lentils, but are much smaller. Despite their size, they still take up to a half hour to cook.
- Black lentils (also called beluga lentils) are also more rare and much smaller than the first three types of lentils. They receive their nickname because when cooked they can look like caviar.
What kind of lentils to use for this recipe
Red lentils are the unsung heroes in this soup symphony. Why? Because they’re the speed demons of the lentil world, cutting down your cooking time and making this recipe a breeze. And here’s the real kicker – since we’re blending the soup to creamy perfection, the fact that some red lentils decide to split and lose their shape while cooking is just part of the flavor magic.
The red lentils also add a sweet and nutty flair that perfectly complements the soup’s other flavors. And he bright and appetizing color of this soup is basically a visual invitation to indulge.
Is lentil soup healthy?
Our lentil soup might be indulgent, but don’t let that fool you! This soup is packed with nutrients and is oh-so-healthy for you.
Lentils are primarily composed of protein. In fact, lentils have the second highest amount of protein among all legumes! One cup of lentils carries nearly 18 grams of protein.
Lentils are high in fiber and low in fat. They also contain high levels of folate, potassium, iron, and vitamin B6. This powerhouse blend of nutrients make this soup as healthy as it is tasty!
How to make this recipe dairy-free
More and more we see folks taking on a dairy-free diet. From lactose intolerance to lowering your carbon footprint, there are tons of reasons to limit dairy in your diet.
The beauty of being dairy-free at this time is that there are so many alternatives, making it extremely simple to convert any recipe to one that is free of dairy!
The only dairy you will find in this recipe is the butter used to cook the shallots, garlic, and carrots. You can use olive oil or canola oil in place of the butter to make this dairy-free. Or you can use vegan butter, such as Myokos or Earth Balance, in place of real butter. Either way, you can’t go wrong.
How to make our Egyptian lentil soup
- Prepare your vegetables. Cut up a large carrot into chunks, remove garlic cloves from their peels and chop up the shallots into quarters.
- In a heavy-bottomed pot or Dutch oven, melt butter. Add garlic, shallots, and carrots, and allow them to soften.
- Add lentils, cumin, paprika, salt and pepper. Mix everything together in the pot. Continue to stir for 4-5 minutes or until fragrant.
- Pour in water, and mix the contents of the pot again. Bring the water up to a boil spices, and mix together. Reduce heat to medium-low and cover. Simmer for 15-20 minutes or until the lentils are tender.
- Once the lentils are cooked, use an immersion blender to puree the soup. If you prefer your soup with more of a texture, feel free not to puree it too much.
- Optional garnishes: fresh cilantro, coconut milk, crushed red pepper, lemon juice, and extra virgin olive oil
Common Questions about Eqyptian Lentil Soup
Traditional versions are warmly spiced but not hot. The main flavors come from cumin and garlic, but you can add a pinch of cayenne or black pepper for heat.
The combination of red lentils (which turn golden when cooked) and ground cumin creates that characteristic warm yellow hue. Some versions also include turmeric for extra color and health benefits.
Crispy pita chips, lemon wedges, and chopped fresh parsley are some of our favorite simple additions. You can also add a drizzle of olive oil and a sprinkle of cumin on top.
The soup naturally thickens as it cools. Just add a little hot water or broth while reheating until you reach your desired consistency.
Other Soups to Try
Searching for more savory soups that are a breeze to make? Check out these favorites!
Roasted Tomato Soup with Parmesan Croutons
Slow Cooker Butternut Squash Soup
Egyptian Lentil Soup (Shorbet Ads)
Ingredients
- 1 large carrot roughly chopped
- 4 cloves garlic
- 2 medium shallots roughly chopped
- 1 Tablespoon unsalted butter
- 2 cups red lentils washed and drained
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt more or less to taste
- 1/2 teaspoon ground black pepper more or less to taste
- 4 cups boiling water
- optional garnishes: coconut milk fresh cilantro, crushed red pepper, lemon juice, and extra virgin olive oil
Instructions
- Prepare your vegetables. Cut up a large carrot into chunks, remove garlic cloves from their peels and chop up the shallots into quarters.1 large carrot, 4 cloves garlic, 2 medium shallots
- In a heavy bottomed pot or dutch oven, melt butter. Add garlic, shallots and carrots and allow them to soften.1 Tablespoon unsalted butter
- Add lentils, cumin, paprika, salt and pepper. Mix everything together in the pot. Continue to stir for 4-5 minutes or until fragrant.2 cups red lentils, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon salt, 1/2 teaspoon ground black pepper
- Pour in water, and mix the contents of the pot again. Bring the water up to a boil spices, and mix together. Reduce heat to medium-low and cover. Simmer for 15-20 minutes or until the lentils are tender.4 cups boiling water
- Once the lentils are cooked, use an immersion blender to puree the soup. If you prefer your soup with more of a texture, feel free not to puree it down too much.optional garnishes: coconut milk
Video
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
If you like a thinner soup, feel free to add a little more water.
Butter. Feel free to substitute with extra virgin olive oil.
I just love this soup so much! I think it’s one of the best recipes I’ve ever tried. To maintain the flavor when adding two cups of water, I added one teaspoon of extra seasoning, tripled the original spice amounts, and kept part of it on the side to add as I added water to ensure the flavors stayed bold. Great soup—thank you for this!
Thank you so much, Oana! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
Looking forward to making this! Question: does this freeze well? Or do you recommend making a smaller batch to avoid leftovers/food waste ? There are only two of us. I often cook and then freeze for future, but not everything freezes as well. It would be great if you could include this information in your recipes
Hi Liz! You can freeze leftovers for up to 1 month. We hope you enjoy the recipe!
Xo,
Alia & Radwa
I plan to try the soup this week, however I just wanted to thank you for adding the ingredients and amount needed at each step of the written recipe! It’s super helpful to not have to scroll back up to see how much if an item to add!
Thank you for helping me to recreate some of the foods from places we have lived. We are currently in Türkiye, which loves lentil soup, but we have also lived in Egypt. You’re take on koshary has me very excited to try it out!
I’m looking forward to more! Thank you.
Thank you for such kind words, Karen! We’re so glad you find the recipe ingredients helpful and hope you enjoy the soup and koshary if you try it! 😊
Xo,
Alia & Radwa