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Egyptian Lentil Soup
A puree of vegetables, potato, spices, and lentils topped with yogurt.
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servings: 5
total time: 2 hours
recipe by: Rae
Ingredients
- 2 TBSP extra virgin olive oil
- 2 cups diced yellow onion
- 2 cups diced peeled carrot
- 4 cloves garlic, peeled and crushed
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp ground white pepper
- 1/8 tsp cayenne pepper
- 1 large russet potato, peeled and medium dice
- 1 1/2 cups brown lentils
- 8 cups water
- 1 TBSP kosher salt
- 2 TBSP fresh squeezed lemon juice
- Garnish:
- plain whole milk Greek yogurt
- chopped parsley
- smoked paprika or cayenne pepper
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Directions
- Heat a Dutch oven over medium-high heat and add the olive oil. Once you see whisps of smoke coming from the oil stir in the onion, carrots, and garlic. Cook for 5 to 8 minutes until the onion starts to soften.
- Stir in the cumin, smoked paprika, chili powder, turmeric, white pepper, and cayenne pepper and cook for 2 to 3 minutes until the spices are aromatic.
- Add the potato, lentils, water, and salt to the pot and stir well. Bring the mixture to a boil and then reduce heat to low and simmer for 45 to 60 minutes or until the vegetables are tender.
- Using a blender or stick blender puree the soup until no chunks remain. Stir in the lemon juice. Taste the soup and season with salt or pepper if needed.
- Ladle 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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egyptianlentilsoupglutenfreeone-potvegetariansoupslegumesmeatless
