Egyptian Red Lentil Soup

This Egyptian Red Lentil Soup is packed with so many amazing flavors – naturally vegan and gluten free. Made with an authentic spice mix.

Friends I’m all about big plates of soups, like this Buffalo Cauliflower Soup or my Moroccan Chickpea Lentil Soup (Harira).

If you’re looking for more inspiration, just type “soup” in the search bar and enjoy.

There are many more delicious recipes waiting for you to try.

From the first to the last slurp you will know this Egyptian Red Lentil Soup is a flavor wonder thanks to its own spice blend, creamy, savory. Take a break from all that sweet stuff, yes please!

Also it is hearty, easy to make, seriously delicious the whole year, not only in fall.

Warming, comforting, protein rich, texture perfect, addictive and for everyone who has got a soft spot for good food.

How to cook red lentils

In general this will depend a bit on the brand of the lentils, and directions given on the package. Please make sure to cook them not too long, as they get mushy and will loose flavor and texture.

In my experience, about 15 minutes is an accurate time. For my taste, they done but not mushy, packed with the right texture.

Please always check the instructions for precise recommendations.

Is lentil soup good for you

This Egyptian Red Lentil Soup is not only delicious and easy to make. It’s also really good for you.

One uncooked cup of red lentils provides you at least 52 grams of protein.

Also let’s have a look at the nutrition of lentils. They are high in iron which is good for high energy levels in your body.

This soup is a winning combo in and out, a keeper for sure.

How to make Egyptian Red Lentil Soup

Start with cooking your red lentils according the package directions. Season with salt and pepper. After that heat a bit of oil or vegetable broth in a pot. Add lentils, garlic, onions, and fry them for around 5 minutes.

Now take 1/4 cup from that mixture and set aside. Hop over to a blender, add remaining lentil mix, vegetable broth, Egyptian spice mix, salt and pepper, optional coconut milk, yogurt, tahini, tomato paste, and lemon juice to its bowl.

Process everything until smooth and creamy. If your soup is not as warm as you prefer, put it back into a pot and heat up for around 5 minutes. Serve with the reserved onion mix on top.

Pro tip: If you own a high speed blender with a cooking program, you really don’t need the step for warming the soup again:

Just place all the ingredients in your blender and let the program take over all the work. It will blend everything creamy, smooth, and make sure it’s all warm.

So you will save probably one extra step, if you can do this.

Serve on plates or in bowls. Garnish the Egyptian Red Lentil Soup with the remaining lentil mixture.

One word to the spice mix: I tested the mix back and fourth a lot. For me it was the right amount of spice and flavor.

But everyone is different. Adjust whenever you feel the need to your own taste and liking.

Add more or less cumin, more cinnamon. From there you can mix your own blend.

This soup makes an amazing dinner, lunch, meal prep, or work lunch.

Of course it’s an amazing weekday dinner to warm up on these low temperatures. And the whole family will love it.

I had never expected it turning out so delicious from such simple ingredients. The spice mix is definitely the star of the show, which takes it over the top.

Think about the pop in your mouth from smooth and silky to the last savory and texture right bite, yum.

If you give this Egyptian Red Lentil Soup a try (and you should), tag me on Instagram or Facebook with a picture.

Oh yes, love to see all your remakes for real.

That makes me always so excited, Florian.