Lentil Soup

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LENTIL SOUP

Yield 8

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Lentil soup is a warm, comforting, and nourishing dish widely enjoyed in Egyptian culture and across the Middle East. This vegan version features red lentils gently cooked with vegetables and warm spices, then blended for a smooth, satisfying texture with the option to add orzo for extra heartiness. It is especially popular during the month of Ramadan, offering a wholesome way to break your fast while remaining gentle on the stomach. With its rich flavor and balanced simplicity, this Egyptian-style lentil soup is a reliable choice for both everyday meals and special occasions.

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Ingredients

For the Lentil Soup Base:

• 2 carrots
• 1 yellow onion
• 1 tomato
• 2 cups red lentils
• 6 cups water
• ground turmeric
• ground cumin
• sea salt
• black pepper

For the Optional Orzo:

• ½ cup orzo
• 1 cup water

For Serving:

• lemon wedges

Instructions

Prepare the Lentil Soup Base:

1. Wash 2 cups of red lentils twice under cold water until the water runs clearer, then set them aside.
2. Add 2 peeled carrots, 1 yellow onion, 1 tomato, the rinsed red lentils, 5 cups of water (reserving 1 cup for later), and a pinch of sea salt to a pot.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
4. Cover the pot with a lid and cook for about 20 minutes until the vegetables and lentils are tender.

Blend:

1. Blend the cooked vegetables and lentils using an immersion blender until smooth and creamy.
2. Blend only the vegetables and not the lentils if a more textured result is desired.
3. Add 1 cup hot water to adjust consistency.

Add the Seasoning:

1. Add ground turmeric, ground cumin, sea salt, and black pepper to taste.
2. Mix well to fully incorporate the spices and develop the flavor of the soup.

Add the Optional Orzo:

1. Stir in ½ cup of orzo into the hot lentil soup.
2. Pour in 1 cup of hot water to adjust consistency.
3. Stir continuously over medium heat to prevent the orzo from clumping.
4. Cook for about 10 minutes until the orzo is tender, stirring frequently.
5. Avoid adding extra orzo, as it expands while cooking.

Serve:

1. Serve the soup warm in bowls.
2. Squeeze fresh lemon juice over the soup to taste for brightness and flavor.

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