Red Lentil Soup Egyptian Style

by Kirsten on January 13, 2012 · 8 comments

in Soups, Soups & Salads

This Egyptian red lentil soup was featured in the latest Food & Wine magazine. As soon as I laid eyes on the recipe, dinner decision was made.

What a wonderful meal it turned out to be. I loved the addition of the cumin, coriander and ancho chile, it adds a totally different flavor combination to your traditional red lentil soup.

This Egyptian red lentil soup is also very quick and easy to assemble. It became an instant  keeper to my recipe repertoire. Give it a try- I am convinced you will love it, too!


Red Lentil Soup Egyptian Style
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 8
  • 2 Tablespoons butter, unsalted
  • 1 white medium onion, chopped
  • 2 carrots, copped finely
  • 2 celery ribs, chopped finely (I used leeks)
  • 3 garlic gloves, chopped
  • 1 teaspoon cumin, ground
  • ½ teaspoon coriander, ground
  • ½ teaspoon ancho chile powder
  • 1 pound ( 453 g) tomatoes, seeded and diced (I used organic canned diced tomatoes)
  • 2 cups ( 14 ounces or 396 g) red lentils
  • 8 cups water
  • salt
  • yogurt
  • lemon wedges
  • warm pita ( I used organic flour tortillas)
  1. Melt the butter in a big soup pot on medium heat and add the vegetables (onion, carrots, celery, garlic). Cook until softened for about 5 minutes.
  2. Add the spices ( cumin, coriander, ancho chile) to the veggie mixture and cook for another few minutes until fragrant.
  3. Add the tomatoes and let them cook for two minutes.
  4. Add the lentils and water, season salt and cook the soup over lower heat for about 30 minutes or until the lentils are very soft.
  5. Puree your soup with a stick blender. Add some more salt to taste and serve with yogurt, lemon wedges and warm pita.


Adapted from my copy of the Food & Wine magazine issue Feb. 2012.

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Rachel Cotterill January 15, 2012 at 5:00 pm

That sounds delicious 🙂 I quite often make dahl, with a lot of the same ingredients, it's so warming for a chilly winter day!

Jen at The Three Little Piglets January 15, 2012 at 4:27 pm

I can certainly see why that would become a family classic! So many great flavors going on, and it sounds just perfect to warm you up on these nice cool days.

Karen Harris January 14, 2012 at 11:10 pm

Finally got to comment. I've isolated my problem to a new update on I. E. Really strange that it seems to be giving me a hard time on your site. I changed to Safari and it works just fine. Oh well, sorry for causing you concern. This soup looks good. I love lentils.

Angela January 14, 2012 at 5:56 pm

This looks gorgeous and I love the flavor profile. I will add this to my soup rotation!

Lea Ann (Highlands Ranch Foodie) January 14, 2012 at 1:04 pm

ok, can you believe I have every single item on hand to make this? It sounds very flavorful! The only time I've ever had anything Egyptian was at the restaurant at the Art Museum when King Tut was here. Gotta try this.

Andrea @ January 14, 2012 at 4:10 am

I have been making a very similar red lentil soup for years. It is one of my go to soups and I make a large batch to freeze. My version has an Ethiopian influence and includes a touch of ginger and paprika. Your photo is fantastic.

Susan January 14, 2012 at 3:45 am

What a yummy way to eat healthy! I love soup and could eat it everyday. Stay warm, dear friend. XOXO

Annie @ Naturally Sweet Recipes January 13, 2012 at 4:42 pm

That soup looks heavenly! So creamy and thick! Thanks for sharing. Have a fab weekend!

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