Egyptian red lentil & vegetable soup

    1 hour

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

    Victoria, Australia
    11 people made this

    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 in English (5)


    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