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Egyptian Yellow Lentil Soup

Name: Egyptian Yellow Lentil Soup
Prep time: 20
Cook time: 60

4.2

4.2 out of 5 stars (based on 54 reviews)

20 min prep

60 min total

6 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

One of the simplest ways to enjoy lentils is in this long-served golden Egyptian Yellow Lentil Soup that represents a delightful fiber-rich meal in a bowl. On a grey, blustery day when the mood may...

2 cups dried orange split lentils
8 cups low sodium stock, as needed, divided
1 medium tomato, chopped
1 thin-skinned potato (like Yukon gold), cut into a small dice
1 carrot, peeled, cut in a small dice
2 tablespoons olive oil
1 large onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon fresh parsley or cilantro, chopped
Salt and pepper, to taste

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Nutrition Facts

Calories

432 cals

Fat

9 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

64 g

Sugar

9 g

Fiber

9 g

Protein

25 g

Sodium

1122 mg

Directions

In a large saucepan, cover the lentils with 5 cups of stock. Add tomato, potato, carrot, and salt and bring to a boil; reduce heat and simmer for 30 minutes, skimming any foam that forms on top.
Meanwhile, heat oil in a medium pot over medium-high heat. Add the onion and sauté for about 2 minutes, then turn the heat to medium-low and cook until golden and caramelized, about 8 minutes. The onions should not be burnt. Stir in the cumin and turmeric, cook 1 minute. Set aside.
Remove the lentil mixture from heat and purée using a hand-held immersion blender or in batches in the regular blender. Add to the onions and spices along with the 3 cups stock, if you prefer a thicker soup, add less. Bring soup to a simmer and cook for about 10 minutes, or until thickened. Season to taste with salt and pepper. Serve immediately, topped with the pita chips and parsley or cilantro.

Chef Tips

Before serving, sprtiz the soup with a little lemon to lift the flavors.

Bag and freeze any extra for quick meal another day.

If having oral problems such as cankers or post radiation dryness, this soup can be pureed for easier swallowing by whizzing a couple of cupfuls in a blender. Let the soup cool somewhat before eating.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society