Recipe by 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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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.
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 to personal preference. If no fresh tomatoes are available, use a tbsp of tomato paste. If you like olive oil then sautee onions in it before adding the rest of the ingredients. Olive oil and a dash of lemon juice adds a nice finishing touch too. More people should try this recipe.
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 !
I liked it! I worked in and Egyptian restaurant that made the soup. But I used vegetable bouillon and upped it to 1 teaspoon. The Egyptians usually make it vegan he told me. I also added an additional Roma and more onion. And added a teaspoon of cayenne pepper. Blended in well in a blender and it was fantastic! I love crackers and mine!
Pretty good soup. Easy to make. I think I liked it better unblended.
* 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
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