Egyptian red lentil soup.

Author: Amira
Super easy, healthy, filling and frugal recipe.
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  • 1.5 cups of dry red lentils rinsed and drained.
  • 1 medium carrot peeled and cut in chunks.
  • 1 medium onion quartered.
  • 2 garlic cloves.
  • Water to cover or water + stock.

Optional veggies to add

  • 1 medium tomato quartered.
  • 1/2 or a whole green/yellow/red pepper .
  • a stick of celery.
  • 1/4 c cut coriander.
  • 1/4 c cur parsley.
  • 1 small potato - for thickening the soup.


  • 2 tsp of salt or to taste.
  • a generous pinch of ground cumin.


  • Add all the vegetables in a deep pot, cover with water or water and stock, bring to a boil on medium high.
  • Reduce heat and simmer for about 30 minutes or until all the veggies are done.
  • Let it cool, then blend in a blender or food processor for a smooth soup, for a more textured soup blend half or use an immersion blender.
  • Return soup to the pot and simmer for like 5 to 10 minutes until bubbly and hot.Season with salt and cumin powder.
  • Serve hot with crackers, pita bread, pita chips, tortillas ..... etc

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