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egyptian lentil soup

(1 rating)
Recipe by
Mark Bury
Crystal River, FL

Found this online and tweaked it a little bit.

(1 rating)
yield 8 -10
prep time 45 Min
cook time 1 Hr

Ingredients For egyptian lentil soup

  • 2 c
    red lentils (split)
  • 9 c
    chicken stock
  • 2 c
    chopped onions
  • 2 c
    potato (cut into bits)
  • 1 1/2 lb
    lamb stew meat
  • 1 c
    flour for dredging
  • 1 bunch
    cilantro (i use cilantro boullion)
  • 8 clove
    garlic skinned and whole
  • 2 Tbsp
    lemon juice
  • 3 tsp
    salt and pepper
  • 1 Tbsp
  • 1/2 tsp
    turmeric, ground

How To Make egyptian lentil soup

  • 1
    Take your chopped onions and over low heat let them sweat out for about 30min
  • 2
    After 30min, put your chicken stock, garlic, potatoes, and lentils into the pot and let it come to a boil and drop the heat.
  • 3
    Salt & Pepper your stew meat and dredge in flour. In a bit of oil brown your lamb and then toss that in your pot.
  • 4
    combine your cumin, turmeric and salt(1tsp) and toast in a pan with a tablespoon of oil. When it gives off a nice aroma and not scorching, stir it into your soup mix.
  • 5
    Cover and let it simmer for about an hour. I like to use my immersion hand blender and smooth out the soup but you don't have to. I let this cook on low for 4 hours.