Red lentil soup , Egyptian style, is a very satisfying and easy soup with Middle Eastern flavors. Red lentils cooked with chopped vegetables and flavored with some warm spices and do not forget to finish it off with a squeeze of lemon. One pot, 30 minute vegan recipe that also freezer friendly.
Lentils are a huge part in the Mediterranean cuisine. If you are looking for more Middle Eastern lentil soups try this Lebanese lentil soup, Moroccan Harira, Persian soup or vegan stew.
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❤️ Why You'll Love It
This is a very simple and forgiving recipe, super healthy with a dump and cook technique. A beginners recipe and easily adapted to your liking. Can be served as a starter or a main dish.
I will give you more ways and variations for it below but if this is your first time I recommend making it as is. One of the best Middle Eastern lentil soup recipes for beginners.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a deep pot mix in lentils and all the vegetables.
- Add water or stock then bring to a boil over medium high heat. Partially cover the pot and reduce heat to medium. Cook for 20-25 minutes.
- Using an immersion blender or a regular blender, blend to your preferred consistency.
- Add spices and mix well, taste to adjust.
💡 Amira's Egyptian Tips
- Some people like to saute onions and garlic in some olive oil prior to adding the rest of the ingredients.
- Tip from reader, Crystal: "I recently made an interesting topping to swirl over the top for color and an extra kick. Heat some olive oil to very warm in a small pan, add smoked paprika powder and mix well to a runny paste consistency that is more oily than paste like, then add some crushed chipotle pepper (best option) or crushed red pepper to taste. Not only adults love it….my kids actually ask for it too and it takes the soup to a whole other level!". Thanks for the tip.
- I've also tried this with Za'atar and it was amazing.
- If you like you soup smooth, then blend it very well and better use a blender. If you like it with texture, you might consider blending half the mixture keeping the other half as is. If you decide to do that, it is better to add your veggies crushed or finely diced so you will not end up with a whole garlic clove in your spoon.
- You can also add ground coriander for more flavor.
- I am used to this soup made up with only water, you can use vegetable stock or any stock of choice.
- You might also dissolve a tablespoon of tomato paste in a couple of tablespoons of hot water and add it to the mixture for more color.
🍽️ Serve With
- Traditionally this soup is served with green onions and pita bread that has been crisped up in the oven and crushed to make something similar to pita chips.
- Serve with this air fryer garlic bread, so delicious.
- Serve with flatbread crackers or your favorite crackers.
👩🍳 Variations
You can add almost any veggies in this soup. One or more of the following is pretty common:
- Fresh herbs especially parsley and cilantro. Cilantro is a personal favorite.
- Peppers, you name it bell pepper, sweet, jalapeno, Anaheim ... etc.
- Potatoes : this is one of the most commonly added veggies and mostly done to give the soup some volume.
- My mom used to saute some vermicelli noodles in a bit of oil then throw them in the soup after it is blended. This thickens the soup as well.
💬 FAQs
The answer is yes, absolutely. This soup can even be made ahead of time and frozen. I do not recommend keeping it in freezer for more than a month. On a side note, I do not like the texture of frozen carrots, so if you make yours chunky and left some diced carrots in the soup it might not taste as good when defrosted. My advice is to puree the soup and freeze it.
There is no need to soak red lentils prior to cooking. Just place them in a mesh and rinse under running cold water.
People in the Middle East usually serve this soup with lemon wedges, green onions and toasted pita bread. You can also serve it with crackers, pita chips, croutons or garlic bread.
Related Recipes
- Mulukhia is a traditional soup in Egypt. It's very healthy and easy to cook.
- Need a warm filling and nourishing bowl? try this Moroccan Harira Soup. A comforting combination of tomatoes, lentils, chickpeas, herbs and lamb all spiced up to a delicious aromatic stew.
- Get ready for some delicious, comforting and hearty Lebanese Lentil Soup. It’s a perfect meal on the go, to make at home or take to work.
- Turkish Lentil Soup also known as "Mercimek Çorbası" is a simple yet so tasty red lentil soup. Do not miss the garnish on top, it is to die for!
Instant Pot Soup Recipes
- Looking for a comforting dinner recipe? Look no further than this Instant Pot Tortellini Soup!
- Instant Pot Beef Barley Soup is a hearty comforting dish that is also quite simple to prepare. In just 30 minutes you will have dinner that is perfect for chilly evenings or anytime you want a warm and satisfying bowl of soup.
- Chicken Potato Soup with tender potatoes and delicious chicken, this recipe is made in the Instant Pot.
- Instant Pot Chicken and Rice Soup is a warm and comforting dish done in minutes for a delicious warm meal. Tender chicken, rice and vegetables cooked in flavorful broth for the perfect dinner to warm you up.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Red lentil soup
Ingredients
- 1 cup red lentils about 200g, rinsed.
- 1 celery stalk diced.
- 1 Roma tomato quartered.
- 1 medium onion , quartered.
- 1 Large carrot , diced.
- 1 ½ liter boiling water/stock divided
- 2 teaspoon salt or to taste.
- 1 teaspoon ground cumin.
- ½ teaspoon ground black pepper.
Instructions
- In a deep pot mix in lentils and all the vegetables.
- Add 1 liter of water or stock then bring to a boil over medium high heat.
- Partially cover the pot and reduce heat to medium.
- Cook for 20 minutes or until everything is cooked.
- Using an immersion blender or a regular blender, blend to your preferred consistency.
- Add spices and mix well. Check to adjust seasonings.
- Check for consistency, if thick for your liking add more water/stock.
Video
Notes
- Some people like to saute onions and garlic in some olive oil prior to adding the rest of the ingredients.
- Tip from reader, Crystal: "I recently made an interesting topping to swirl over the top for color and an extra kick. Heat some olive oil to very warm in a small pan, add smoked paprika powder and mix well to a runny paste consistency that is more oily than paste like, then add some crushed chipotle pepper (best option) or crushed red pepper to taste. Not only adults love it…my kids actually ask for it too and it takes the soup to a whole other level!". Thanks for the tip.
- I've also tried this with Za'atar and it was amazing.
- If you like your soup smooth, then blend it very well better yet, use a blender. If you like it with texture, you might consider blending half the mixture keeping the other half as is. If you decide to do that, it is better to add your veggies crushed or finely diced so you will not end up with a whole garlic clove in your spoon.
- You can also add ground coriander for more flavor.
- I am used to this soup made up with only water, you can use vegetable stock or any stock of choice.
- You might also dissolve a tablespoon of tomato paste in a couple of tablespoons of hot water and add it to the mixture for more color.
- For variations of the recipe, it is common to use one or more of the following: fresh herbs especially parsley and cilantro. Cilantro is a personal favorite. Peppers, you name it bell pepper, sweet, jalapeños, Anaheim ... etc. Potatoes, this is one of the most commonly added veggies and mostly done to give the soup some volume.
Nutrition
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First published December, 2015 . Last updated January 18, 2021 with important tips, clear step by step instructions and readability.
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Annamarie
This is now one of my go to lunches! I love how flavorful and easy it is to make! I love it!
Rikki Wright
Amira,
I'm an 80 "young" Canadian female, who lived in Cairo from 1975>1978. Today, I was craving "adz".
Your recipe is very good but there were neither Romano tomatoes, nor Celery, in Egypt or Greece. Italy has Romano Tomatoes .They around year- on local farmers fields or in Hydroponic green houses during our cold winters.
Those were tough times for the average middle class Eyptian, post Nasssar's Dictstorship under Russian Commumism.
I❤️ed Eypt and did Not want you come home. The people were so kind to this "white-faced " *qua-wah-gah* but dark brown eyes and hair.
Now I'm looking for an authenic recipe for * fool midamus*, a tradional breakfast sold from street vendor carts.
Schook-ran. Ma-Sah- Lamah! Rikki W.
Amira
Hi Rikki, thank you so much for your interest in this recipe. I'm glad it brings back good memories of Egypt. Although you can use any kind of tomatoes, there was this kind of tomatoes back then in Egypt when I was growing up in the 70s, and still there, that is very similar to roma tomatoes. It was called "tamatem balah", the only difference in this recipe is the celery. This is something neither my mom or my grandma put in their Ads, but I like it. Thanks again.
Neva
I’ve made many varieties of lentil soup, but yours is far and away the absolute BEST. It gets six stars now that I’m adding potatoes, a jalapeño, and cilantro.
Rasha Ekhamisy
Amazing hearty soup! Loved it! Totally worth the extra time in the kitchen!
We added croutons and some lemon and salt and it was perfect! We like it a little thicker than the usual soup so I wouldn’t over blend Thanks Amira!
Amira
Thanks dear, I am so happy you liked it.
John / Kitchen Riffs
Love lentil soup. Lentils in anything, actually, but they are particularly nice in soup. Nice recipe -- thanks.
Brittany
Very good! Will be making again and again.
Nagi S.
Wow, this was so delicious. We enjoyed it to the last drop. Next time I will make a big batch and freeze.
Amira
Thank Nagi, happy you liked it.
Dina
This recipe is absolutely delicious. Thank you for your amazing recipes. I have made this twice so far, and plan to make it as a weekly staple. I'm looking forward to making many more of your recipes iA.
Amira
Thank you so much Dina for letting me know, I am so happy you liked the recipe.
Abdullahi Hawaa
I like your recipes. They are simple and beautiful ❤️
Amira
Thank you so much Abdullah.
Crystal Taylor-Hikal
Thank you Amira for yet another fantastic recipe that reminds me of our short times in Egypt and helps me serve food just like my “hamatee” . I recently made an interesting topping to swirl over the top for color and an extra kick. Heat some olive oil to very warm in a small pan, add smoked paprika powder and mix well to a runny paste consistency that is more oily than paste like, then add some crushed chipotle pepper (best option) or crushed red pepper to taste. Not only adults love it....my kids actually ask for it too and it takes the soup to a whole other level! I usually serve this soup with boiled eggs, salad and fried potatoes or Americanize it with a deli sub and salad. Can’t wait for next weeks email from Amira’s Pantry 🙂
Amira
Crystal,
Thank you so much for your sweet comment, I am happy that my recipes help you even a little bit. This idea of olive oil and spices mix sounds great. I suffer convincing my kids to eat lentil soup and this breaks my heart seriously. I have grown up with this soup in cold winter days and I somehow feel sad when my kids refuse to eat it. I always serve it with crusty bread. This time though I will try your Americanized way with them and the dressing, they may be convinced.. who knows. I will let you know what happened with them :).
Thanks again and let's keep in touch.
Crystal Taylor-Hikal
Definitely! Hope to hear from you sometime. So glad I found your site and I get to try new things to keep both hubby and the kids happy. (Well most of them anyway). I had a housekeeper/cook for years in Qatar and once we returned to the USA I had to relearn my cooking skills. It’s not easy as women, having a busy household and trying to cook something that everybody is happy with. Keep up the good work and stay in touch....
Amira
Thank you so much Crystal, will keep you updated.
Fiona
My go-to recipe. Thank you so much for this amazing soup recipe Amira. It is a family favourite of ours. I add in some turmeric and swirl in a garlic and coriander sauté at the very end. Just perfect for my family. Happy Ramadan!
Amira
Fiona, thank you so much for your feedback. I like your additions, sounds tasty. Happy you like the recipe.
Joanna Dougherty
Really enjoyed it! I added extra onion and some celery.
Amira
Joanna, thank you for trying this recipe and I am happy you liked it.
marie
Ah yes, the memories Amira! The sweet ones!
I love reading about yours.
Christmas is for me the time to unwind, be together and enjoy the moment. I spent many christmas, away from home, away from loved ones and they never had the same taste. Like you, I wish my kid to build up lovely memories. These moments help us to get through the storms.
Love soup and lentils. Perfect for the season!
Thank you and have a lovely, bright and blessed year 2016!
Evelyne@cheapethniceatz
I just love reading your posts and taking us with you down wonderful memory lane. And I can vouch for this delicious soup, it is so good. Happy New Year to you and your family!