Egyptian Red Lentil Soup — Sopa de Lentejas Rojas

Versión en Español

Egyptian red lentil soup is spring onion, garlic, and ginger sautéed in olive oil with carrot, squash, turmeric, and cumin, deglazed with white wine, and simmered covered with red lentils in water or vegetable broth for 30 minutes, optionally blended, and finished with lemon juice. It takes 20 minutes of preparation and 40 minutes of cooking, and serves 4.

A traditional winter soup from Egypt and a simple way to cook red lentils, which need no soaking.

How to Make Red Lentil Soup?

Use boxed precooked lentils or the usual dried ones; red lentils need no soaking because they are hulled and split.

Nutritional Information

Each serving of red lentil soup contains approximately 150 kcal, 20 g of carbohydrates, 4 g of fat, 7 g of protein, 5 g of fiber, 4 g of sugars, 0 mg of cholesterol, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Egyptian Red Lentil Soup Recipe

Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4

Ingredients

• 500 ml (2 cups) of water or vegetable broth
• 100 g (½ cup) of red lentils
• 100 ml (⅓ cup) of white wine
• 2 spring onions
• 1 carrot
• 1 garlic clove
• 1 cup of squash or pumpkin
• 1 lemon
• 1 teaspoon of turmeric
• 1 teaspoon of cumin
• Olive oil
• Fresh ginger
• Salt
• Pepper

Instructions

1. In a large pot, heat a splash of olive oil over high heat and sauté the chopped spring onions, garlic, and ginger for a couple of minutes. Add the carrot and squash, season with salt and pepper, add the turmeric and cumin, and stir.
2. Pour in the white wine, raise the heat, and cook a few minutes. Add the lentils, stir, cover with the water or vegetable broth, and bring to a boil. Cover, lower the heat, and cook for 30 minutes or until the lentils are tender; taste and adjust the seasoning.
3. If you like, blend to the texture you want, adjusting with boiled water and reheating. Serve piping hot with a squeeze of lemon juice, topped with croutons and/or a splash of cream.

Additional Tips

Use broth

Homemade vegetable broth instead of water adds depth and umami and enhances the spices without extra salt.

No soaking

Red lentils cook fast because they are hulled and split; just rinse them.

Lemon at the end

Lemon juice added at the table brightens the earthy lentils.

Bloom the spices

Stir the turmeric and cumin into the hot oil for a few seconds to release their aroma.

Frequently Asked Questions (FAQs)

1. Why is it called Egyptian red lentil soup?

Because it is a traditional winter recipe from Egypt, made with red lentils, carrot, squash, spring onion, garlic, and ginger, and seasoned with turmeric and cumin for color and aroma.

2. Do red lentils need soaking?

No. Their grains are hulled and split, so they are tender and quick to cook. Use dried lentils straight in the pot or boxed ones.

3. How long do red lentils take to cook?

About 30 minutes covered over low heat, counted from the boil. They are ready when tender; taste and adjust the seasoning.

4. Should I blend the soup?

It is optional. For a smoother texture, blend it and adjust with boiled water, then reheat. Serve hot with croutons or a splash of cream.

Origin of Red Lentils

Red lentils come from the Indian subcontinent, the region spanning India, Pakistan, and Nepal, where they have been grown and eaten for thousands of years.

Did You Know?

Red lentils are generally the only lentils that need no soaking, because they are hulled and split, which makes them tender and quick to cook.

Recommended

• Creamy Lentil Soup Recipe
• Chilean Lentil and Pumpkin Soup Recipe
• Homemade Vegetable Broth Recipe
• Easy Homemade Croutons Recipe