Egyptian Red Lentil Soup
This is such a quick soup to make and wonderful for a chilly day. It is a vegan recipe, but you can add a dollop of natural yoghurt if you are vegetarian.
Egyptian Red Lentil Soup
This is a quick soup that I cook when I don’t have much in the kitchen or garden and feel like something warm and spicy, which doesn't take long to make. Chili is not in the original recipe so leave it out if you wish . It freezes really well if you have any extra
- Course
- Diet
lunch
Vegan
- Prep Time
5 minutes
- Cook Time
30 minutes
- Author
Moosewood Restaurant
Ingredients
- 2 cups water
- 1/2 cup red lentils
- 1 onion chopped
- 2 potatoes chopped
- 3 cloves of garlic finely sliced
- 1 Tbsp oil any kind
- 2 tsp cumin
- 1 tsp turmeric
- 1-2 chopped fresh chili or ½ tsp chili power (optional)
- 1 tsp salt
- 1/3 cup fresh coriander
- 3 Tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse the lentils well – red ones tend to give off a lot of scum
- Gently fry the onions until soft, and then add the garlic and spices.
- Fry for about 2 minutes, stirring so the spices don’t burn
- Put the onion mix in a pot with the lentils and potatoes.
- Cook until potatoes are soft – about 20 minutes. Add more water if necessary
- Blend with a stick blender or in a liquidiser – I like a coarse soup, but blend it until smooth if you prefer.
- Stir in the fresh coriander and serve
- A dollop of natural yogurt goes well with this
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