Egyptian Spiced Lentil Soup is a creamy, dreamy, and nutritious soup that is packed with nutrients. It is so simple to make, and requires no exceptional cooking skills. Bonus: It is gluten-free, make-ahead, and freezer-friendly food.
How Lentil Soup Became a favorite
Almost 25 years after the last time I ate lentil, I was flying back from Istanbul to Paris very pregnant with a terrible flu. The business lounge in Istanbul airport had an inviting buffet, where the lentil soup took center stage.
Automatically, I didn’t hesitate to help myself with some soup! The first spoonful brought back to me immeasurable comfort. The comfort that only moms’ food can radiate.
My mom used to make this soup all the time during winter time. I grew up in Alexandria, Egypt; a lovely historic city that comes with a brutal winter and ratteling storms.
Maybe I didn’t like everything my mom cooked, but certainly there was something special and unique about it, that it was made with love and attention.
Degree of Difficulty
The long list of ingredients could seem daunting but this soup can’t be easier to make. Also, the ingredients are pantry staples in many homes. Yet, in case you don’t have them handy, you can add them to your amazon shopping cart immediately by clicking on the links in blue listed below in the recipe. For full disclosure, Chez Nermine is now an Amazon Associate and we take a commission for qualified purchases, at no additional cost to you.
lentils are famous for their significant health benefits such as
- Reducing risk of certain chronic disease
- Supporting the digestive system
- Helps to manage blood sugar levels
- A source of vegan protein
Comfort Food & Elegant Starter
This soup is as comfort food as it gets. Having said that, with a subtle dress up it converts to a world class soup! A rich dollop of cream and few vibrant leaves of celery turn my mom’s winter soup into a stunning and elegant starter that always wows my guests.
For More Lentil Recipes, Check:
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Recipe of Spiced Lentil Soup
Serves 4-6 people
- 2 cups orange lentil
- 2 tablespoons neutral oil such as canola oil
- 1 small onion, coarsely chopped
- 1 medium carrot, peeled and cubed
- 1 celery stalk with leaves, chopped
- 2 garlic cloves, sliced
- 8 cups broth (chicken, meat or vegetables)
- 1 tablespoon lemon juice
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ginger powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- 1/4 cayenne pepper (optional)
- Salt and pepper
- Whipping cream or sour cream, optional
- Celery leaves, whole or chopped
- Toasted bread (recipe follows)
For The Toasted Bread
- Soak the lentil in cold water for 30 minutes and then rinse under running water.
- Heat the oil on a medium heat until it is hot but not smoky.
- Start sautéing the vegetables for a few minutes until they wilt.
- Add lentil and stock and bring to boil.
- Add all the spices except the salt and let it simmer on low heat for 10 minutes.
- Turn off and let the soup cool down.
- Blend the soup finely in a blender or use a blender stick.
- Use a fine mesh sieve to strain the soup.
- Reheat the soup before serving. Taste and adjust the seasoning. At this point you can salt the soup to your liking.
- Garnish the soup with a drizzle of whipping cream, or a dollop of sour cream, few leaves of celery and toasted bread.
- Serve it hot with extra toasted pita bread and wedges of lemon.
For The Toasted Bread
Cut the pita bread, using scissors, in small triangles or squares and mix them thoroughly with oil and spices. Toast the bread in a 150º preheated oven for 6-8 minutes or until crispy and golden brown.
- Preferably, make this soup a day ahead as the flavors get intensified.
- Add salt near the end of cooking time to avoid over-salting the soup.
- Avoid cooking this soup over high heat as it can easily get scorched. Low simmer does it.