"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!" — daloola007
Watch video tips and tricks
roma tomato, quartered
chicken bouillon (such as Maggi®)
cracked black pepper
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 broth instead of the 3 cups water. Great recipe! Thank you for sharing.
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 of celery and some celery seed at the beginning and it turned out great. It froze really well too. I will definitely make this again.
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 tomatoes. I didn't have high expectations for giving me that middle eastern taste I was craving but don't know how to cook. What can I say? It was DELICIOUS and super easy! Completely satisfying for the craving and the ease. Thanks for the recipe! Hope you don't mind I rated it, even though I didn't follow it exactly.
* Percent Daily Values are based on a 2,000 calorie diet.
Egyptian Lentil Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 8
See how to make a simple, traditional Greek lentil soup.
See how to make a traditional Lebanese lemony lentil soup.
See how to put a Hungarian twist on comforting lentil soup.