Egyptian Lentil Soup

Mark Bury


Found this online and tweaked it a little bit.

★★★★★ 1 vote
45 Min
1 Hr


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


  • 1Take your chopped onions and over low heat let them sweat out for about 30min
  • 2After 30min, put your chicken stock, garlic, potatoes, and lentils into the pot and let it come to a boil and drop the heat.
  • 3Salt & Pepper your stew meat and dredge in flour. In a bit of oil brown your lamb and then toss that in your pot.
  • 4combine 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.
  • 5Cover 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.

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About Egyptian Lentil Soup

Other Tag: Healthy
Hashtags: #lentils, #lamb, #african