Red Lentil Soup

Do you feel the urge for something hearty and healthy?  This soup, full of vitamins and antioxidants, will provide a filling, nutritious meal all on its own!  And it doesn’t take very much effort at all!!

Serves 8-10.  Feed your company and have some left for lunch!


  • 2 cups of dry red lentils
  • 4 small-size tomatoes
  • 3 small carrots
  • 1 green pepper
  • 1 large onion
  • 3 cloves of garlic
  • 2 liters of vegetable stock (or 2 liters of water with 2 cubes of vegetable bouillon)


1.  Pick through the dried lentils and remove any stones / dirt.  Rinse in a strainer.

Red lentils

2.  Chop the onion, tomatoes, carrots, and green pepper.  (You don’t have to chop them too much, since we will blend them all after cooking.)


3.  Add the lentils and all the vegetables to a large pot.

Red lentil soup before cooking

4.  Add the vegetable stock (or water and bouillon) and bring to a boil.  Cook for about a half hour.  Keep your eye on the pot, though!  Lentils cook pretty quickly, and you don’t want them to burn.  Once they are cooked down into a mushy texture, you’ll know they’re done.

5.  Blend in a food processor.  (This step is optional.  Some people like to eat it more like a stew.  But, most Egyptians I know eat it blended.)

Red lentil soup

6.  Season with salt and pepper to your liking.

Doesn’t that just look amazing?!  Full of antioxidants, this meal is great to help prevent those fall and winter colds!

Red Lentil Soup Nutrition Information


  • Some people like to fry up some onions and mix them in at the end.
  • Eat with croutons.
  • Eat with warm balady (Egyptian pita) bread.
  • Some people eat this on rice.

*The nutrition information to the left is for 100 g.  That’s about 3/4 of a cup, or a small bowl.


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