Go Back

Egyptian Red Lentil Soup

Print Recipe
Ingredients Method

Ingredients
  

  • 5 cups vegetable broth or water (or half water/half broth)
  • 1 cup dried red lentils
  • 2 cups onions, chopped
  • 2 cups potatoes, peeled and chopped
  • 1 1/2 tbsp minced garlic
  • 2 tbsp coconut oil (divided)
  • 2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1/2 cup chopped cilantro
  • 1/2 lemon, wedged (or 1/2-1 tsp lemon juice per bowl)

Method
 

  1. Heat 1 tbsp coconut oil in large pan or dutch oven. Add chopped onions and cook until transparent and browning.
  2. Add potatoes, garlic, and lentils, saute for 1 minute or until garlic is fragrant. Add broth or water, bring to a boil, simmer until potatoes are cooked through. Remove from heat.
  3. In small skillet, heat remaining 1 tbsp coconut oil until hot, but not smoking. Add cumin, turmeric and salt. Cook and stir constantly for 1-2 minutes. Add to soup.
  4. Transfer to blender, in batches if necessary, or blend with immersion blender until desired consistancy. Return to pan and reheat.
  5. To serve, ladle into bowls, top with a squeeeze of lemon juice and a spoonful of fresh cilantro.