Egyptian Lentil Soup

When you eat lentils, you have a taste of history. Originating in the Middle East, lentils are believed to be one of the very first legumes ever cultivated, which was between 9,000-13,000 years ago! 

The ancient Greeks were lovers of lentil soup, as attested to by a comment by Aristophanes: "You, who dare insult lentil soup, sweetest of delicacies.”

Lentils were one of the first convenient foods: of all the pulses (dried beans and peas) they don’t need to be soaked before cooking, and they cook as little as just 20 minutes! 

Lentils are filling and are very economical, and provide a delicious vegan meal. 

Nutritionally, lentils are perfect. They are high in protein, complex carbohydrates and fiber. They are also rich in iron, potassium and folate. They contain virtually no fat and are cholesterol free. 

This right here is my mother-in-law’s lentil soup recipe! Lentil soup is traditionally enjoyed within my family during Ramadan. We have it for Iftar (breaking fast during sunset) every day. It is delicious, filling, and nutritious and it compliments the typical Ramadan appetizers such as samboosak and salad! It surely is a very popular dish shared amongst many cultures in Southwest Asia and North Africa and it is made from simple ingredients found in your pantry!

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Egyptian Lentil Soup

Yield: 4

Author: Yasmeen's Kitchen Diary

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 1 large onion
• 1 tomato, skin peeled
• 1 large carrot
• 1 cup (220 g) red lentils
• 1 large potato
• 2 garlic cloves
• 2 teaspoons of cumin
• Salt and pepper, to taste
• Olive oil, for sautéing

Instructions

1. Make a small incision in the shape of an X at the base and top of the tomato, then submerge it in hot water.
2. Leave for 2-3 minutes, then peel the skin off.
3. Peel carrots, potatoes, and onions and slice them evenly to ensure even cooking.
4. In a pot, add 1 tablespoon of olive oil and sauté onions.
5. Once the onions become translucent, add the garlic and the rest of the vegetables along with 1 cup of lentils and sauté.
6. Add water, vegetable stock, or chicken stock until it covers the vegetables entirely.
7. Season with cumin and salt and pepper.
8. Leave it to simmer for 18-20 minutes, until the lentils are tender.
9. Use an immersion blender to blend until smooth.
10. You can adjust the consistency by adding stock or water if it’s too thin or leaving it to reduce to thicken.
11. Serve hot in a bowl with a side of croutons or pita bread.

Nutrition Facts

Calories

185.68

Fat (grams)

4.04

Sat. Fat (grams)

0.55

Carbs (grams)

31.86

Fiber (grams)

6.87

Net carbs

24.99

Sugar (grams)

4.53

Protein (grams)

7.41

Sodium (milligrams)

210.37

Cholesterol (grams)

0.00

https://www.yasmeenskitchendiary.com/home/egyptian-lentil-soup

soup, autumn recipes, winter recipes, lentils, middle eastern, egyptian, easy recipe

Soup

Egyptian, Middle Eastern

Bon appétit!