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


  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.

Printable Recipe Card

About Egyptian Lentil Soup

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

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