The soft aroma of spices and golden color of red lentils surround the table when serving this authentic Egyptian red lentil soup. This dish is Classic from the book of homemade recipes in Egyptknown for its simplicity, comforting flavor and nutritional value.
Egyptian red lentil soup stands out in Middle Eastern cuisine as a particularly everyday recipe During the cold months or Ramadan. Cumin, turmeric and coriander give it unmistakable character, while the lemon and pita bread accompaniment make it a complete and adaptable meal. Its creamy texture and low fat content make this soup easy to digest and suitable for many diets.
Egyptian Red Lentil Soup is made with fresh ingredients, mild spices, and simple cooking that enhances the earthy profile of the lentils. The result is a light cream Balanced spicesIt is ideal as a first course and as a main meal.
- Preparation: 10 minutes
- Cooking: 30 minutes
- Total: 40 minutes
- 1 cup red lentils (washed and drained)
- 1 large onion (chopped)
- 2 cloves garlic (chopped)
- 1 large carrot (peeled and chopped)
- 1 large tomato (chopped) or 2 tablespoons tomato paste
- 1 medium potato (peeled and chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon ground coriander (optional)
- 1 bay leaf (optional)
- 1 liter of water or vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive or vegetable oil
- Lemon (for serving)
- Pita bread or toast (optional)
- Heat the oil in a large pot over medium heat. Add the onion and garlic, and stir until they become lightly browned and fragrant.
- Add carrots, potatoes, and tomatoes (or tomato paste). Cook for a few minutes, stirring occasionally, until everything is cooked.
- Add washed lentils, cumin, turmeric, coriander and bay leaf. Stir well to incorporate spices.
- Add water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the lentils and vegetables are completely cooked.
- Remove the bay leaf if added. Using a hand blender (or blender), puree the soup until smooth and creamy. You can leave it more rustic if you prefer.
- Season with salt and pepper to taste. Serve hot with lemon wedges if desired and, if desired, pita bread or toast. If the soup is too thick, add more water or broth.
Makes 4 to 5 generous servings.
- Approximate calories: 180 calories
- Proteins: 10 g
- Fat: 4 grams (mainly unsaturated)
- Carbohydrates: 28 grams
- Fiber: 7 grams
- Gluten-free (check accompanying bread)
It should be noted that these are estimates, and exact nutritional values depend on the specific ingredients used in preparation and the amounts contained in each serving.
In an airtight container in the refrigerator, the soup can be kept for up to 4 days. It can also be frozen for up to three months, preferably without the addition of lemon, which should be incorporated when serving.