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Egyptian Lentil Soup

A puree of onion, carrots, potato, garlic, lentils, and spices garnished with yogurt.

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26 people Yepped this recipe

servings: 5

total time: 2 hours

added on 01/30/2022

recipe by: Rae

INGREDIENTS

CONVERSION CALCULATOR

Heat the oil a Dutch oven over medium-high heat.
Add the onion, carrots, and garlic then cook for about 5 minutes or until the onion starts to soften.
Stir in the cumin, smoked paprika, chili powder, turmeric, white pepper, and cayenne pepper and cook, stirring often, for about 2 minutes.
Stir in the potato, lentils, water, and salt then bring the mixture to a boil.
Reduce the heat to medium-low and simmer for about 45 to 60 minutes or until the vegetables and lentils are tender.
Using an immersion blender, or a stand blender in batches, to puree the soup until no chunks remain.
Stir in the lemon juice then taste the soup and season with salt or pepper if needed.
Ladle the soup into bowls and top with a drizzle of Greek yogurt, a sprinkle of chopped parsley, and a dash of smoked paprika or cayenne pepper.

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