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Nutrition Facts
Serving Size 1 (577g) Recipe makes 2 servings
Calories 690
Calories from Fat 243		(35%)
Amount Per Serving		%DV
	Total Fat 27.0g	41%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 12.6g
	Polyunsaturated Fat 8.0g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 1860mg		77%
Potassium 1707mg		48%
Total Carbohydrate 80.8g		26%
	Dietary Fiber 33.1g	132%
	Sugars 12.5g
Protein 33.1g		66%
detailed view... how is this calculated?

Egyptian Lentil Soup

Recipe #140773 | 1 hour | 30 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Lauralie41
Oct 10, 2005

Lentil soups are ingrained in North African cuisine and this quick and simple soup is adapted from a international recipe website. Included in the Zaar World Tour 2005 swap, africa.

SERVES 2 -4 (change servings and units)

Ingredients

1/4 cup margarine
1 cup celery, chopped
1 cup carrot, sliced
1/2 cup onion, chopped
1 cup dried lentils
2 garlic cloves, minced
1 bay leaf
2 cups chicken stock
1 tomato, peeled and chopped
1 teaspoon salt
1/4 teaspoon pepper

Directions

1
In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
2
Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
3
Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately.

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Featured Reviews for This Recipe

From: Nasseh

On Oct 20, 2009

I made this soup without the celery. (just a personal preference) I did add a some cumin & garlic powder to the soup. Made for NA*ME Tag

0 people found this review helpful

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From: Maya's Mama

On Aug 27, 2009

This is a good take on a traditional lentil soup. I did add a couple table spoons of ground cumin for a more authentic flavor. I served this soup with toasted pita and lemon wedges.

0 people found this review helpful

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From: Susie D

On Oct 23, 2005

Excellent soup! We were surprised at the full flavor and it will be a definite repeat here. The only changes I made were to use canned diced tomatoes and whole peppercorns. I pureed the soup and piped sour cream on top in each bowl to break the blah of the brown. I personally plan to serve it chunky and unpureed in the future. I served it with Grilled Flatbread #64679. Thank you Lauralie41 for a winner!!!

4 people found this review helpful

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From: Chef Kate

On Oct 18, 2005

I did'nt use margarine--I used niter kebbeh (spiced ghee)--which did give an added dimenstion to the soup. Otherwise, I made it as directed. When it was cooked, it tasted so good, we went ahead and ate it without bothering to puree it. With good bread (Lauralie41's Rustic Country Loaf #118404) this was a fabulous lunch.

3 people found this review helpful

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Read all 10 reviews