Egyptian red lentil & vegetable soup

Egyptian red lentil & vegetable soup


10 people made this

An aromatic, 'main meal' soup that has a rich flavour & is highly nutritious.

lynjoymac Victoria, Australia

Serves: 6 

  • 8 cups vegetable or chicken stock or water
  • 1 cup dried red lentils (rinsed)
  • 2 cups chopped onions
  • 2 cups chopped peeled potatoes
  • 1 cup chopped celery & leafy tops
  • 2 cups chopped kumara (orange sweet potato)
  • 8 garlic cloves, peeled & flattened with blade of knife
  • 4 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/3 cup chopped fresh coriander
  • 3 tablespoons fresh lemon juice

Preparation:20min  ›  Cook:35min  ›  Extra time:5min  ›  Ready in:1hour 

  1. In a large pan/boiler add the olive oil & warm over low heat until the oil is hot but not smoking, add in the spices & cook off till fragrance is released. Stir constantly for 1-2 minutes (be careful not to scorch the spices).
  2. Add the onions & garlic & toss till coated in oil & spice mix
  3. When onion is softened & translucent add other vegies & coat with oil/spice mix
  4. Toss vegies for ~2 minutes then add stock & bring to simmer point
  5. Add red lentils & stir.
  6. Simmer covered, for 30 minutes or until veg & lentils are tender
  7. Stir occasionally to prevent soup catching as it thickens.
  8. You can puree the soup in batches in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
  9. Add in lemon juice & coriander, stir to combine.
  10. Season if needed with salt/pepper.
  11. ****If a spicier soup is your ‘thing’ you can add any amount of chopped chilli with the onions & garlic. Enjoy!

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Reviews (4)


Fantastic, and that's from a confirmed meat eater!! - 20 Nov 2010


I really liked this recipe- the mix of spices was delicious and it was very easy to make. My husband loved it too! - 30 Jun 2010


Altered ingredient amounts. I doubled the amount of lentils as I love thick soups. The other thing I would do next time is leave out the celery tops as I needed to add a bit of sugar to counteract the bitterness of the celery leaves. - 29 Jun 2010

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