Egyptian Lentil Soup

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Prep Time 10

Cook Time 50

Total Time 1

Course Soup

Cuisine Egyptian

Servings

Calories 401 kcal

Ingredients

1 large onion peeled & coarsely chopped
3-6 garlic cloves peeled (adjust quantity based on size and preference)
2 medium-sized carrots peeled & coarsely chopped
1 large potato peeled & coarsely chopped
2 cups red lentils thoroughly washed & drained
1 cup tomatoes peeled, seeds removed & coarsely chopped
1 tablespoon ground cumin
1 tablespoon ground turmeric
½ tablespoon ground coriander
8-10 cups vegetable or chicken broth
2 tablespoon ghee or your preferred fat; ghee is highly recommended for authentic flavor
Salt & pepper to taste

For the Croutons:

2 whole-wheat pita bread loaves
Olive oil
Salt

Optional Ingredients:

Fresh cilantro or parsley for garnish
1 teaspoon smoked paprika for an additional smoky flavor
1 tablespoon lemon juice for a tangy twist

Instructions

Set a large pot over medium heat and melt the ghee. Toss in the onions, garlic, carrots, and potato, and cook, occasionally stirring, until they begin to soften, which should take about 7 minutes.
Incorporate the lentils, tomatoes, cumin, turmeric, and coriander into the pot, cooking for another 1-2 minutes until the mixture becomes aromatic.
Pour in the broth, and bring the mixture to a boil. Then, reduce the heat to low and let it simmer for 35-45 minutes until all the vegetables are tender (you can check the carrots for doneness).
In the meantime, prepare the croutons: Preheat your oven to 400°F. Cut the pita bread into small squares using scissors or a knife, or tear them by hand into bite-sized pieces. Drizzle olive oil generously over the pita pieces, sprinkle with salt, and arrange them in a single layer on a baking sheet. Bake for 10-12 minutes or until they turn golden and crispy.
Once the soup has cooked, use an immersion blender or a standard blender (in batches) to puree the soup until it reaches a smooth consistency. If you frequently make soup, investing in an immersion blender is a great idea, as it saves time and makes cleanup much easier.
Taste the soup and adjust the seasoning as needed. Serve hot, topped with the crispy croutons and a sprinkle of dukkah, if desired. You can also garnish fresh cilantro or parsley for added color and flavor.

Nutrition

Calories: 401kcalCarbohydrates: 58gProtein: 23gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 446mgPotassium: 1242mgFiber: 19gSugar: 10gVitamin A: 5101IUVitamin C: 20mgCalcium: 79mgIron: 6mg

Keyword Lentil, soup