Egyptian Red Lentil Soup Recipe

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Ingredients:

Serving

Directions:

Add the first 5 ingredients to a large pot; cover and bring to a boil.
Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
Take pot from stove burner and set aside.
In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
Set spice mixture aside for 1 minute to cool.
Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
Add in lemon juice; stir to combine.
Rewarm soup in soup pot; season if needed with salt/pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.6 Kcal (1066 kJ)
Calories from fat	47.08 Kcal
		% Daily Value*
Total Fat	5.23g	8%
Cholesterol	1.54mg	1%
Sodium	1105.63mg	46%
Potassium	675.32mg	14%
Total Carbs	43.3g	14%
Sugars	6.71g	27%
Dietary Fiber	10.94g	44%
Protein	10.68g	21%
Vitamin C	10.9mg	18%
Vitamin A	0.3mg	11%
Iron	4.3mg	24%
Calcium	65.7mg	7%

Amount Per 100 g
Calories	96.61 Kcal (404 kJ)
Calories from fat	17.86 Kcal
		% Daily Value*
Total Fat	1.98g	8%
Cholesterol	0.58mg	1%
Sodium	419.53mg	46%
Potassium	256.25mg	14%
Total Carbs	16.43g	14%
Sugars	2.55g	27%
Dietary Fiber	4.15g	44%
Protein	4.05g	21%
Vitamin C	4.1mg	18%
Vitamin A	0.1mg	11%
Iron	1.6mg	24%
Calcium	24.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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