Egyptian Lentil Soup

Egyptian Lentil Soup

Dahlia Salem

"This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!"
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Ingredients

45 m servings 196 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
  2. Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 19
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The soup was easy to make and tasted fantastic. We're not huge cumin lovers but as is, it wasn't overwhelming. The flavors blended together nicely. The only change I made was to use chicken b...

I really enjoyed this soup and it was so easy to make! Only 4 four stars because I couldn't follow the recipe exactly. I can't eat onions or garlic so I had to leave them out, but I added a rib...

Very tasty. It was a little thick so I thinned it with some chicken broth. I made a double batch so I could freeze some.

I was looking for a middle eastern flavored lentil soup and this was the closest recipe I found. Honestly, I didn't follow to the letter because I wanted to double the servings and use canned t...

I just returned from a trip to Egypt and fell in love with their style of Lentil soup. This is just as good if not better than all the ones I tasted there, and so easy to make too! I added a li...

I will rate this a 5 because it is an excellent recipe. I prefer a balance of equal parts cumin to coriander powder though. Nevertheless it is very healthy and can be easily modified according t...

I loved it! I followed the recipe as is. It's wonderful.

Excellent!!!! Easy to make and fantastic taste. I started "tasting"during cooking and after a while I realized I had almost eaten half a plate .....thanks for sharing !

This is absolutely the most delicious lentil recipe I now have!! I diced my veggies small, added all 4 cups water at once, pureed only a bit. A handful of fresh chopped cilantro makes all the d...

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