Egyptian Red Lentil Soup Recipe

I made a Red Lentil Soup inspired by Egyptian spices and a little-known spice blend that keeps people asking for the recipe.

I stumbled onto this Egyptian Red Lentil Soup a few weeks ago and haven’t stopped making it, the way the red lentils break down into silky goodness with a bright hit of lemon is kinda addictive. I wanted something that reads like a Quick And Easy Soup but surprises you with layers you cant quite name, little pops of tang and heat that keep pulling you back for another spoon.

I wont pretend it always turns out perfect, sometimes I overdo the lemon, but thats part of the fun. If you like bold simple bowls, give this Red Lentil Soup a try, you might get hooked.

Ingredients

• Red lentils: Packed with protein and fiber theyre great for thickening soup, taste mild.
• Onion: Adds sweet savory base gives body and a subtle natural sweetness.
• Garlic: Sharp aromatic lift small amount goes a long way in flavor.
• Tomato: Bright acidity balances earthiness can be fresh or tomato paste.
• Carrot: Adds sweetness and color gives extra vitamins and gentle texture.
• Potato: Optional but makes it creamy and filling adds starch and heft.
• Warm spices: Cumin turmeric paprika give warmth and depth without overpowering.
• Lemon and herbs: Lemon brightens everything herbs finish with fresh green notes.

Ingredient Quantities

• 1 cup (200g) red lentils, rinsed well
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced or crushed
• 1 medium carrot, diced
• 1 small potato, peeled and diced (optional, but adds body)
• 1 medium tomato, chopped or 2 tbsp tomato paste
• 4 cups (1 liter) vegetable broth or water
• 1 tbsp olive oil for sauteing
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika or sweet paprika
• 1/4 to 1/2 tsp cayenne or chili flakes, optional
• 1 bay leaf
• Juice of 1 lemon (about 1 to 2 tbsp) plus wedges to serve
• Salt 1 to 1 1/2 tsp, to taste
• Freshly ground black pepper 1/2 tsp, to taste
• 2 tbsp chopped fresh parsley or cilantro for garnish

How to Make this

1. Rinse 1 cup (200g) red lentils under cold water until the water runs clear, then drain well.

2. Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 finely chopped yellow onion and sauté until soft and translucent, about 5 minutes. Add 2 minced garlic cloves and cook 30 seconds more, don’t let it burn.

3. Add 1 diced carrot and the optional peeled, diced small potato and sauté 2–3 minutes so they start to soften.

4. Stir in the spices: 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp smoked or sweet paprika and 1/4–1/2 tsp cayenne or chili flakes if you want heat. Cook about 1 minute to bloom the spices.

5. Add 1 chopped medium tomato or 2 tbsp tomato paste and cook 1–2 minutes to combine and mellow the tomato flavor.

6. Pour in the rinsed lentils, 4 cups (1 liter) vegetable broth or water, and 1 bay leaf. Bring to a boil, then reduce to a gentle simmer. Skim any foam from the surface and simmer uncovered until lentils and veggies are very soft, about 15–25 minutes. Stir occasionally and add a splash more water if it gets too thick.

7. Remove from heat and discard the bay leaf. Use an immersion blender to puree until smooth, or leave some texture if you prefer—careful, it’s hot. If it’s too thick, thin with a little extra broth or water.

8. Stir in the juice of 1 lemon (about 1–2 tbsp), 1 to 1 1/2 tsp salt to taste, and 1/2 tsp freshly ground black pepper. Taste and adjust lemon, salt, or cayenne as needed. Don’t over salt before the lemon, because acid changes how salty it tastes.

9. Serve hot topped with 2 tbsp chopped fresh parsley or cilantro and extra lemon wedges. Leftovers keep well in the fridge for a few days and freeze fine too.

Equipment Needed

1. Medium saucepan or pot (3 to 4 quart/liter)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Fine mesh sieve or colander (for rinsing lentils)
6. Wooden spoon or silicone spatula
7. Immersion blender (or a regular blender)
8. Ladle and serving bowls
9. Citrus juicer or reamer (for the lemon)

FAQ

Egyptian Red Lentil Soup Recipe Substitutions and Variations

• Red lentils: swap for yellow split peas, split mung dal or brown/green lentils. Use same amount but brown/green need longer simmer and won’t mash as silky; canned lentils are a quick shortcut.
• Potato (for body): use sweet potato, butternut squash or cauliflower florets. Sweet potato adds sweetness, squash gives creaminess; dice same size and add at the same stage.
• Tomato / tomato paste: use 1/2 cup canned crushed tomatoes, 2 tbsp tomato paste, or roasted red pepper purée. If using paste instead of fresh tomato add a splash of vinegar or lemon to brighten it up.
• Vegetable broth: use chicken stock, water plus a bouillon cube, or 1 tbsp miso dissolved in water for extra umami. Taste and cut back on added salt if your swap is salty.

Pro Tips

– Bloom the spices in the oil until they smell toasty, but dont let them burn, it only takes about 30–60 seconds and it makes the whole soup taste deeper. If you want extra color and flavor try frying a small pinch of cumin seeds first then add the ground spices.

– If you like it extra creamy, grate the potato into the pot instead of dicing it, it melts in faster and gives body without big chunks. Or stir in a few spoonfuls of plain yogurt or coconut milk at the end for richness.

– Always add the lemon after you reduce the heat and taste before you salt more, acid changes how salty things taste. If it seems flat add a little more lemon then a tiny pinch of salt, it wakes everything up.

– When blending, leave a bit of texture for interest and to avoid splatter cover the blender opening with a towel and vent it, or better yet use an immersion blender slowly. Leftovers reheat well, but thin with a splash of broth or water if it thickens in the fridge.