Egyptian Lentil Soup is a great recipe for anytime of year. It is especially enjoyable once temperatures start to dip and we all start craving those warm comfort foods.
This soup is tasty, warm, and satisfying. It is a meatless dish so it is easy on the pocketbook too. Don’t think because it is lacking in meat that it is a tasteless dish by any means. One of my favorite things about this recipe is that is bursting with flavor.
Serve it on it’s own or with some toasted paninis. I usually serve it with a dollop of coconut kefir stirred in, but you can dress it up as you like. It really is very versatile.
So here’s what you will need:
- 2 Tbsp extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, diced
- 2 ribs of celery, diced
- 2 carrots, diced
- 1 large russet potato, peeled and chopped
- 1½ c red lentils
- 2 quarts chicken broth/ bone broth (vegetable broth can be substituted for vegan/vegetarian option)
- 2 tsp sea salt
- 1 tsp cumin
- ½ tsp turmeric
- 1 large lemon, juiced
- I soak the lentils to reduce some of the phytic acid (even though lentils are very low in phytic acid) for about 8 hrs in water with a few tbsp of kombucha mixed in. This step is optional.
- Rinse the lentils in a strainer and set aside. In a small stock pot heat the oil over medium/ medium high heat. Add the onion and garlic to the pot and sauté till translucent. Keep them on the move to keep the garlic from scorching. Add the celery and carrots and sauté another 5 minutes or so. Add the broth, lentils, and potatoes to the pot. Bring to a boil. Then cover and lower the heat to simmer. Simmer for 45 minutes.
- When the soup is done, remove from heat, add in salt, turmeric, cumin and lemon juice. Use an immersion blender to blend the soup into a smooth puree. You can also blend in a vitamix or blendtec in batches.
- Ladle into bowls to serve.
Egyptian Lentil Soup can be garnished with sour cream, plain yogurt, chopped cilantro/coriander, or shredded chicken. Serve alone or along side grilled paninis.
To make it vegan/vegetarian substitute chicken broth for vegetable broth. Garnish options could include plain coconut kefir or yogurt, homemade croutons, or even chickpeas. Yum!