As soon as I put this soup together on the stove the aroma immediately brought me back to Egypt. During my trip I had become quite familiar of the scent of cumin, coriander, and lentils mingling together, since lentil soup was served at almost every lunch and dinner. Far from being monotonous, I enjoyed my new relationship with lentils, a legume I routinely overlook in my own cooking.

Lentils have a very long history in Egypt; they are depicted in hieroglyphics and have been found in archeological remains dating way back to 6000 B.C.E. Obviously, the Egyptians have been on to something. Lentils are a quick-cooking, high-protein vegetable that can stand on their own or be integrated into salads and soups. High in fiber, lentils help control insulin and blood sugar, and they also contain anti-cancer properties.

With all of these nutritional highlights in mind, I am planning on integrating more lentils into my diet, and this soup was a delicious start. Spiced with ground cumin, coriander, and chili flakes and brightened by a bit of lemon juice and yogurt, it’s a soup that offers comfort without being dull. I put it together on the stovetop, but something tells me we’ve got a contender for an easy crock-pot recipe here - it seems the longer it cooks, the more the flavors develop so a nice long simmer would be perfect.

recipe notes:

• I adapted this recipe from Claudia Roden’s The New Book of Middle Eastern Food, I just picked up this cookbook and it is wonderful.
• To prep lentils, give them a good rinse and pick out anything that doesn’t look like it belongs (just like you would with rice). Unlike beans, lentils don’t require a soaking period.
• I recommend buying the spices whole and grinding them right before using; you’ll get better flavor.
• Other garnish options would be toasted pita bread, a drizzle of extra-virgin olive oil, or caramelized onions.
• If the soup becomes too thick, simply dilute a bit with a splash of water.
• This soup will hold quite well for a few days, so make a big batch and enjoy it all week.

Egyptian Lentil Soup
(serves 6-8)

• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• sea salt & fresh ground pepper
• 1/2 cup chopped celery
• 1 cup chopped carrot
• 5 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• pinch of ground chili pepper
• 2 cups lentils
• 2 quarts chicken stock (vegetable stock for vegetarian version)
• juice of 1 lemon
• 1/2 cup plain yogurt (garnish)
• 3 lemons quartered (garnish)

Set a large, heavy-bottomed pot over medium-high heat and add the olive oil. When the oil comes up to temperature, add the onions and a generous pinch of sea salt. Saute the onions until translucent, about 3-5 minutes. Add the celery, carrot, garlic, cumin, coriander, and chili peppers. Stir frequently and saute until the veggies soften. Add the lentils and stir them around to coat them in the oil. Add enough stock to cover and simmer for 30-45 minutes, until the lentils become soft and creamy. Add more stock if the lentils become too thick. When cooked, stir in the lemon juice to taste (it should brighten the soup but not dominate the flavor) and season with sea salt and pepper as needed.

To serve: garnish with yogurt and lemon wedges.

more lentil soup options:

Eggs on Sunday: Lentil soup with winter greens

101 Cookbook: Lively Up Yourself Lentil Soup

Kalyn’s Kitchen: Lentil Soup with Ground Beef and Brown Rice

The Perfect Pantry: One of Everything Lentil Soup

Tagged as: soup, travel, vegetarian

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