Egyptian Lentil Soup

Ingredients

• 1.5 cups red lentils
• 1 onion, chopped
• 1 carrot, chopped
• 3 garlic cloves
• 1 tsp cumin
• 1/2 tsp turmeric
• 1.2 litres stock
• 3 tbsp oil
• Juice of 1 lemon
• Salt

Instructions

1. Soften the onion, carrot and garlic in the oil.
2. Add the cumin and turmeric.
3. Stir in the lentils and stock; simmer 25 minutes.
4. Blend smooth.
5. Season and finish with lemon juice.

Serving suggestions

• Serve with bread and lemon wedges.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions