Egyptian Lentil Soup (Shorbet Ads)

4.84 from 24 votes

This Egyptian lentil soup is full of flavor, it's easy to make, non-dairy and meatless! It's good for you too!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, dinner, lunch, Soup

Cuisine: egyptian, Mediterranean, middle eastern, north african

Keyword: easy soup recipe, egyptian lentil soup, lentil soup

Servings: people

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

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