Egyptian Lentil Soup

• 1 cup red lentils, rinsed
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground paprika
• ¼ teaspoon ground turmeric
• 4 cups vegetable broth or water
• 1 tablespoon lemon juice
• Salt to taste
• Pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Ingredients for 3 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat.

   OvenStovetop
2. 2

   Add the finely chopped onion to the pot and sauté until it becomes translucent and slightly golden.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Add the rinsed red lentils to the pot and stir to coat them with the onion and garlic mixture.

5. 5

   Sprinkle the ground cumin, ground coriander, ground paprika, and ground turmeric over the lentils. Stir well to combine and coat the lentils with the spices.

6. 6

   Pour in the vegetable broth or water, ensuring that the lentils are fully submerged.

7. 7

   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 20–25 minutes or until the lentils are tender and fully cooked.

   Stovetop
8. 8

   Using a blender, purée the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending, and be careful when transferring hot liquids.

   Blender
9. 9

   Return the soup to the pot and place it back over low heat.

   Stovetop
10. 10

    Stir in the lemon juice and season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.

11. 11

    Continue to heat the soup for a few more minutes until it is warmed through.

12. 12

    Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve hot.