Egyptian Lentil Soup (Shorbet Ads)

4.86 from 27 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 and mix together. Reduce the 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 texture, feel free not to puree it down too much.
Optional garnishes: coconut milk, fresh cilantro, crushed red pepper, lemon juice, and extra virgin olive oil