Egyptian Red Lentil Soup

READY IN: 1hr 23mins




  • Add the first 5 ingredients to a large pot; cover and bring to a boil.
  • Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
  • Take pot from stove burner and set aside.
  • In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
  • Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
  • Set spice mixture aside for 1 minute to cool.
  • Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
  • You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
  • Add in lemon juice; stir to combine.
  • Rewarm soup in soup pot; season if needed with salt/pepper.