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


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.

About this Recipe

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