Egyptian Red Lentil Soup from Moosewood Restaurant

Egyptian Red Lentil Soup from Moosewood Restaurant

4 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 113.0
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 298.7 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Egyptian Red Lentil Soup from Moosewood Restaurant calories by ingredient

Number of Servings: 8


    5 cups water
    2 cup red lentils
    1 cups chopped potatoes
    2 cups chopped onions
    8 large garlic cloves, peeled and left whole
    1 tbsp canola oil
    2 tsps ground cumin
    1/2 tsp turmeric
    1 tsp salt
    1/3 cup chopped fresh cilantro
    3 tbsp lemon juice
    salt & pepper to taste


Makes 8 1-cup servings

Combine the water, lentils, onions, potatoes. and garlic in a soup pot, cover, and bring to a boil. Reduce the heat and simmer until everything is tender, 15 to 20 minutes. Remove from the heat.

In a small saucepan on low heat, warm the oil until it is hot but not smoking. Add the cumin, turmeric, and salt and cook, stirring constantly for 2 to 3 minutes, until the cumin is fragrant. Take care not to scorch the spices. Set aside for about a minute or the oil may splatter when added to the soup. Stir the slightly cooled spices into the soup and add the cilantro.
Working in small batches, purée the soup in a blender until smooth. Add the lemon juice. Return the soup to the pot and reheat gently. Add salt and pepper to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user HEATHERDUFF.

Member Ratings For This Recipe

  • no profile photo

    I puréed half of it and it was way too thick; I mean NOTHING like the picture. My husband said the puréed part looked like baby food. He tasted what was in the pot and said he liked it better than what I had puréed. . I still ate the super thick soup (still too thick even after adding 5 tbs) - 7/27/15

  • no profile photo

    Delicious! I didn't bother sauteeing the cumin and tumeric; just added them to the soup pot as is and then added the lemon juice. Then I used my immersion blender to puree to a smooth consistency and portioned the soup out into individual containers for the freezer. - 9/25/12

  • no profile photo

    I found it needed a bit more salt than the recipe called for, and was delicious over a bed of cous cous. - 3/16/11

  • no profile photo

    I will definately make this....sounds GREAT!! - 1/26/08