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.
Table of contents
Why You'll Love This Recipe
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.
Recipe Ingredients
Recipe Instructions
Note: This is an overview of the instructions. The full 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.
Expert 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.
Recipe 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.
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.
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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 1/2 liter boiling water/stock divided
- 2 teaspoon salt or to taste.
- 1 teaspoon ground cumin.
- 1/2 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.
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.
Love lentil soup. Lentils in anything, actually, but they are particularly nice in soup. Nice recipe -- thanks.
Very good! Will be making again and again.
Wow, this was so delicious. We enjoyed it to the last drop. Next time I will make a big batch and freeze.
Thank Nagi, happy you liked it.
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.
Thank you so much Dina for letting me know, I am so happy you liked the recipe.
I like your recipes. They are simple and beautiful ❤️
Thank you so much Abdullah.