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Home » Soups

Egyptian red lentil soup

Published: Jan 18, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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The Egyptian take on red lentil soup is so simple and takes less than 30 minutes start to finish. Delicious, warming lentil soup vividly colored with bold flavor.
Total time 25 minutes
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A pinterest collage for Egyptian lentil soup.

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.

Egyptian red lentil soup on a grey bowl with green onions and crackers on the back.
If you think vegan recipes are boring, think again. This red lentil soup will prove otherwise.

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
  • Recipe Ingredients
  • Recipe Instructions
  • Expert Tips
  • Recipe FAQs
  • Variations

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

Red lentil soup ingredients on a white marble table.
Red lentil soup made with simple ingredients yet packs a lot of flavors.

Recipe Instructions

A collage of 4 images showing how to make Middle Eastern red lentil soup with chopped onion, garlic, tomatoes in a deep pot with lentils.
  1. In a deep pot mix in lentils and all the vegetables.
  2. 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.
  3. Using an immersion blender or a regular blender, blend to your preferred consistency.
  4. 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

Can I freeze lentil soup?

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.

Do red lentils need to be soaked?

There is no need to soak red lentils prior to cooking. Just place them in a mesh and rinse under running cold water.

What to serve with red lentil soup?

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.
A hand dipping a cracker in the soup bowl.
This Easy Red Lentil soup is easily doubled or tripled - perfect for a big family or for leftovers!

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 in a grey bowl with green onions and crackers on the back.

Red lentil soup

The Egyptian take on red lentil soup is so simple and takes less than 30 minutes start to finish. Delicious, warming lentil soup vividly colored with bold flavor.
4.91 from 22 votes
Print Pin Rate
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Course: Soup
Cuisine: Egyptian, Mediterranean, Middle East
Diet: Halal, Vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 121kcal
Author: Amira

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.

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.
Serve with crackers, pita chips, garlic bread or even just pita bread. Lemon wedges and green onions are traditionally served on the side.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 121kcal | Carbohydrates: 21g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 799mg | Potassium: 376mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1796IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 3mg
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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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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Rasha Ekhamisy

    April 27, 2021 at 10:22 am

    5 stars
    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!

    Reply
    • Amira

      April 28, 2021 at 1:06 pm

      Thanks dear, I am so happy you liked it.

      Reply
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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