Egyptian Lentil Soup

4.7

(45)

37 Reviews

7 Photos

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!

Submitted by Dahlia Salem

Updated on November 14, 2022

close up view of Egyptian Lentil Soup in a pot and in a ladle with a lid

7

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

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Ingredients

3 cups water
1 cup red lentils
1 roma tomato, quartered
1 carrot, quartered
1 small onion, quartered
4 cloves garlic, quartered
¼ cube chicken bouillon (such as Maggi®)
1 cup water
2 teaspoons ground cumin
½ teaspoon sea salt
½ teaspoon cracked black pepper
¼ teaspoon ground coriander

Directions

Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

Nutrition Facts (per serving)

196	Calories
1g	Fat
34g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 196
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 316mg	14%
Total Carbohydrate 34g	12%
Dietary Fiber 16g	57%
Total Sugars 3g
Protein 13g	27%
Vitamin C 7mg	8%
Calcium 63mg	5%
Iron 7mg	40%
Potassium 609mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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