Dive into comfort with our easy Egyptian lentil soup – it’s a warm hug in a bowl, and your whole crew is in for a treat!
This heartwarming gem, known as shorbet ads, is a taste of our childhood, especially during chilly Minnesota days. Trust us; nothing beats the comfort of Mom’s Egyptian lentil soup. Creamy, delicious, and a health boost – it’s a triple threat! Oh, and did we spill the (lentil) beans? It’s a breeze to whip up a dairy-free version of this recipe. Get ready to ladle up the love!
Table of Contents
What are lentils?
Lentils are legumes, a part of the bean family. Technically they are seeds!
Unlike many beans that come canned, lentils are found in the dry goods section of the grocery store. Even though they are stored dry, they are the only type of bean that does not have to be soaked prior to cooking.
Lentils are common in Middle Eastern cuisine and are staples in countries like Morocco, Jordan, and Turkey. Interestingly enough, nowadays most lentils are grown in Canada.
Different types of lentils
There are five main types of lentils, each with their own unique characteristics. The first three are the most common and easiest to find.
- Brown lentils are the most common of all the lentils. They are very easy to cook because the husk of the lentil holds together well when exposed to heat. Brown lentils are also the easiest to find. While the flavor is fairly mild, brown lentils have an earthy flavor. They work very well texturally in soups and stews as well as to make veggie burger patties!
- Green lentils have a distinct peppery flavor, and are less neutral than other lentils. They cook similarly to brown lentils and retain their shape when exposed to heat. Because of their strong flavor, they are less versatile than brown lentils, but work really well in salads!
- Yellow lentils and red lentils might be different colors, but are characteristically the same. Similar to bell peppers, these types of lentils range in color depending on when they are harvested. Despite their difference in color, yellow lentils and red lentils do cook the same. They are more delicate than brown and green lentils, and split under heat. Yellow and red lentils work very well in purees and have a quick cooking time.
- Puy lentils are native to France and are fairly hard to find at most grocery stores. They share a similar flavor profile as green lentils, but are much smaller. Despite their size, they still take up to a half hour to cook.
- Black lentils (also called beluga lentils) are also more rare and much smaller than the first three types of lentils. They receive their nickname because when cooked they can look like caviar.
What kind of lentils to use for this recipe
Red lentils are the unsung heroes in this soup symphony. Why? Because they’re the speed demons of the lentil world, cutting down your cooking time and making this recipe a breeze. And here’s the real kicker – since we’re blending the soup to creamy perfection, the fact that some red lentils decide to split and lose their shape while cooking is just part of the flavor magic.
The red lentils also add a sweet and nutty flair that perfectly complements the soup’s other flavors. And he bright and appetizing color of this soup is basically a visual invitation to indulge.
Is lentil soup healthy?
Our lentil soup might be indulgent, but don’t let that fool you! This soup is packed with nutrients and is oh-so-healthy for you.
Lentils are primarily composed of protein. In fact, lentils have the second highest amount of protein among all legumes! One cup of lentils carries nearly 18 grams of protein.
Lentils are high in fiber and low in fat. They also contain high levels of folate, potassium, iron, and vitamin B6. This powerhouse blend of nutrients make this soup as healthy as it is tasty!
How to make this recipe dairy-free
More and more we see folks taking on a dairy-free diet. From lactose intolerance to lowering your carbon footprint, there are tons of reasons to limit dairy in your diet.
The beauty of being dairy-free at this time is that there are so many alternatives, making it extremely simple to convert any recipe to one that is free of dairy!
The only dairy you will find in this recipe is the butter used to cook the shallots, garlic, and carrots. You can use olive oil or canola oil in place of the butter to make this dairy-free. Or you can use vegan butter, such as Myokos or Earth Balance, in place of real butter. Either way, you can’t go wrong.
How to make our Egyptian lentil soup
- Prepare your vegetables. Cut up a large carrot into chunks, remove garlic cloves from their peels and chop up the shallots into quarters.
- In a heavy-bottomed pot or Dutch oven, melt butter. Add garlic, shallots, and carrots, and allow them to soften.
- Add lentils, cumin, paprika, salt and pepper. Mix everything together in the pot. Continue to stir for 4-5 minutes or until fragrant.
- Pour in water, and mix the contents of the pot again. Bring the water up to a boil spices, and mix together. Reduce heat to medium-low and cover. Simmer for 15-20 minutes or until the lentils are tender.
- Once the lentils are cooked, use an immersion blender to puree the soup. If you prefer your soup with more of a texture, feel free not to puree it too much.
- Optional garnishes: fresh cilantro, coconut milk, crushed red pepper, lemon juice, and extra virgin olive oil
Other soups to try
Roasted Tomato Soup with Parmesan Croutons
Slow Cooker Butternut Squash Soup
Egyptian Lentil Soup (Shorbet Ads)
Ingredients
- 1 large carrot roughly chopped
- 4 cloves garlic
- 2 medium shallots roughly chopped
- 1 Tablespoon unsalted butter
- 2 cups red lentils washed and drained
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt more or less to taste
- 1/2 teaspoon ground black pepper more or less to taste
- 4 cups boiling water
- optional garnishes: coconut milk fresh cilantro, crushed red pepper, lemon juice, and extra virgin olive oil
Instructions
- Prepare your vegetables. Cut up a large carrot into chunks, remove garlic cloves from their peels and chop up the shallots into quarters.1 large carrot, 4 cloves garlic, 2 medium shallots
- In a heavy bottomed pot or dutch oven, melt butter. Add garlic, shallots and carrots and allow them to soften.1 Tablespoon unsalted butter
- Add lentils, cumin, paprika, salt and pepper. Mix everything together in the pot. Continue to stir for 4-5 minutes or until fragrant.2 cups red lentils, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon salt, 1/2 teaspoon ground black pepper
- Pour in water, and mix the contents of the pot again. Bring the water up to a boil spices, and mix together. Reduce heat to medium-low and cover. Simmer for 15-20 minutes or until the lentils are tender.4 cups boiling water
- Once the lentils are cooked, use an immersion blender to puree the soup. If you prefer your soup with more of a texture, feel free not to puree it down too much.optional garnishes: coconut milk
Video
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
If you like a thinner soup, feel free to add a little more water.
Butter. Feel free to substitute with extra virgin olive oil.
Been making this soup for years. I use chicken stock and ground coriander along with the cumin. Also a tablespoon of tomato paste and sometimes some Harissa paste added to the carrots etc..we like our soups to be on the spicy side. This is a great basic recipe. Had it in Turkey. Very versatile
LOVE YOUR RECIPES
Thank you so much, Dianne! 😊
Xo,
Alia & Radwa
I have just made your lentil soup with a few more veggies. It is delicious. I love your recipes. Thank you.🙏💕
Thank you, Florence! We’re so glad you enjoy it! 😊
Xo,
Alia & Radwa
Beautiful spicy soup
Thank you, Marian!
Xo,
Alia & Radwa
I am going to make this for dinner tomorrow. My sister-in-law is coming and she is vegan. I will substitute the butter with coconut oil. It looks so delicious!
Can you use chicken broth in place of water?
Absolutely!
Xo,
Alia & Radwa
I am going to make this for dinner tomorrow. my sister-in-law is coming and she is vegan. I will substitute the butter with coconut oil. It looks so delicious!
We hope you enjoy, Evie!
Xo,
Alia & Radwa
how much turmeric to add? I don’t see it included in the measurements but see it mentioned in the description to add turmeric.thanks
Hi Alana! We updated the recipe and removed the turmeric. 😊
We hope you enjoy!
Xo,
Alia & Radwa
Wow die sieht ja lecker aus. Wieviel gramm sind denn zwei Tassen Linsen? Liebe Grüße
perfect
would try it today
We hope you enjoy it!
Xo,
Alia & Radwa
Wondering if this would be more flavorful by using chicken or veg broth?
Yes, that would add a bit more flavor. 😊
Xo,
Alia & Radwa
My kids had an International Day at their school and wanted to present and learn more about Egypt. We made this recipe and it was a huge hit! The children voted for the best food of the day and your soup won!
I do have a question in the recipe it calls for cumin, paprika, salt and pepper but in your photo and video it looks like there is another spice as well. Is that turmeric?
This made our day! We’re so glad it was a hit. 😊
We updated the recipe, adjusting the spices and ended up removing the turmeric!
Xo,
Alia & Radwa
Fantastic recipe. Thanks for this one. It was just right tonite with freshly wrapped spring rolls and peanut sauce. Will surely make this one again.
Yum! Thank you, Suzi! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
This soup is delicious!!! I only had green lentils so mine is very green, and I used some leftover shawarma spice mix from making your Easy Chicken Kofta last night (also delicious!). The shawarma seasoning worked great! Thanks, Food Dolls!!! Love your recipes!
This recipe is plastered on my fridge since we tried it for the first time. Now its our home staple recipe. We make it 2-3 times a month. Also fooddolls.com is my #1 website to go to.
Wonderful, this makes us so happy! Thanks for sharing this with us! xo. Alia & Radwa
Guess what is the sou-du-jour today? If you guessed Egyptian Lentil Soup, you were right! Talk about easy, delicious and so damn good!
Fabulous! We are so glad to hear that this was a hit!
Looks super good! We’re starting a new weight loss program-could you provide the nutritional information please?
The nutrition info is at the bottom of the recipe card! We hope you enjoy! 😊
Xo,
Alia & Radwa
I have never ever commented on a food site even though I print and try endless one’s. THIS IS AMAZING! Even better the next day. Seriously YOU NEED TO MAKE THIS SOUP. Thank you ladies for such great recipes 🙂
This makes us so happy! So glad you loved it!! xo, Alia & Radwa
Food Dolls, what a hit this soup is! Freaking healthy and super delish often don’t go together but this is such a winner. My big guys wolfed this down and asked for more. Neither can believe it was so simple to make. I doubled it, used canned lentils (yes, in a hurry) and boxed veggie broth. The heat is perfect for this snowy blowy Canadian winter night. Now to figure out how to work better with cumin, turmeric and some stains! No worries 😉 this recipe will be on our regular roster. Thanks so much for your fabulous recipes!
Made this tonight and it was wonderful! My 15 year old picky eater gobbled it up. I didn’t have any coconut milk on hand but will definitely use some next time to counter the heat. The flavor is so lovely and this was quick and easily and I will definitely be making it again!
Does this soup do well with freezing?
Yes, you can freeze! Place in a freezer-safe container for up to 3-4 months.
I will try this tonight! Thank you!
what is the white topping?
Let us know what you think! It’s coconut milk!
What is the white garnish on top of the soup?
It’s coconut milk!
would you suggest using vegetable broth instead of water?
Absolutely! Vegetable broth is a great option too!