Egyptian Lentil Soup
Warming spiced lentil soup with caramelized onions, finished with tangy lemon and fresh herbs. A comforting weeknight meal ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 284
- Protein
- 16g
comfortwholesomeegyptianvegetarianvegandairy-freelentilscreamy
Ingredients
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups red lentils
- 5 cups vegetable broth
- 1.5 tsp ground cumin
- 1 whole lemon (juiced)
- 3 tbsp fresh parsley or cilantro, chopped
Instructions
- 1
Heat oil in a large pot over medium. Add diced onion and cook, stirring occasionally, until golden and soft, ~8 minutes.
- 2
Stir in minced garlic and cumin. Cook until fragrant, about 1 minute.
- 3
Add lentils and broth. Bring to a boil, then reduce heat and simmer uncovered until lentils are tender, ~20 minutes.
- 4
Stir in lemon juice. Season with salt and pepper to taste.
- 5
Ladle soup into bowls and top with fresh parsley. Serve hot.
Tools you’ll need
- large pot
- wooden spoon
- measuring cups
- measuring spoons
- knife
- cutting board
- ladle
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