Lucy's Egyptian Lentil Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 127.2
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 281.6 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Lucy's Egyptian Lentil Soup calories by ingredient
Submitted by:

Introduction

Lucy Hanna Lucy Hanna
Number of Servings: 9

Ingredients

    4 tbsp Olive Oil
    1 large Onion, coarsely chopped
    1 medium Potato, peeled and cut into 1/2 inch chunks
    3 medium Carrots, sliced
    1 1/2 cup red lentils
    7 cups Water
    1 tsp Salt
    1 tsp black pepper
    1 tsp ground cumin
    1-2 lemons, juiced

    Optional (Not included in calorie count):
    3 cloves of garlic
    1 tbsp. olive oil

Directions

1. Saute the onions in 4 tbsp. oil until soft (about 10 minutes).
2. Add the potatoes and carrots and saute some more (about 5 minutes).
3. Add the lentils and mix.
4. Add the water, salt, pepper, and cumin.
5. Cover and bring to a rapid boil, then turn down and simmer, covered, until the lentils are disintegrated. This will take about 1 hour. In a pressure cooker it will take 10-15 minutes.
6. Blend soup in a blender, or puree right in the pot with an immersion blender until smooth and creamy.
7. Add the lemon juice.
8. For a thinner soup, add more water; for a thicker soup, evaporate by simmering a little longer.

Variation for Garlic Lovers (Optional):
Crush 2-3 cloves of garlic and fry them in 1 tbsp. of oil, then mix into the hot soup right before serving. Or, if you prefer, sprinkle on top of individual soup bowls.

Serving Size: 9 1-cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user DUCKTURNIP.

Rate This Recipe