Spicy and full of deliciousness, this delicious Egyptian Lentil Soup will take you to exotic places. It’s thick, filling and full of flavor, yet simple and easy to prepare with a sophisticated topping that gives the lentil stew just the right amount of pizzazz.
Lentil soup calms digestion and helps digest hard foods. Lentils have been used as food since ancient times. The lentils were favored by the Romans. The Greek philosophers recommend them as the basis for good health. Lentils have been used as food for thousands of years. Egyptian Lentil Soup is a wonderful example of a tasty and healthy meal.
In the winter months, when it’s still very chilly outside, it’s not easy to get by on healthy food. During this period, the kitchen becomes a place where you can warm up and it also warms the soul. With old recipes from our childhood, such as our oriental lentil soup, you can provide your body with long-chain fatty acids that support our body’s protection against the cold.
Making this lentil soup is so quick and easy (it’s ready in less than 30 minutes) that it’s become one of my favorite dinners, especially during the and winter months when we really need something to warm up!
Lentils & Ingredients
I love lentils and they have been a staple of my diet for years. Lentils are low in calories and high in nutrients, they’re a great source of protein, and their nutty and savory flavor makes them perfect for soups.
Two essential ingredients in this soup are ground cumin and black pepper. Cumin, with its earthy, spicy flavor, adds depth to the soup. Although it’s a bit of a hassle, grind your cumin at home. You get a much more intense flavor from the seeds. Worth it! Black pepper, with its antioxidant and antibacterial properties, gives the soup a little spiciness.
I also like to add some turmeric to give the soup that extra color. Turmeric has a mild taste, slightly bitter and peppery. Turmeric is packed with superpowers like the incredible antioxidant and anti-inflammatory properties that help the liver, lower cholesterol and aid in digestion.
Once the soup is ready and served, add the tomato passata, minty yogurt, and onion and hot pepper mixture. Everyone can then stir the topping under the lentils themselves for a really delicious and refreshing taste.
Here you will find more delicious recipes with lentils that you can prepare in no time:
- High Protein Lentil Quinoa Salad
- vegan lentil soup with curry and chutney
- Red Vegan Lentil Dal
- Oriental roasted carrots on a vegan lentil salad
- Moroccan lentil salad with nuts and dried fruits
- vegan rondini with lentil bolognese filling
This lentil soup is packed with deliciousness, is very filling and the scent of the spices is so inspiring! How our vegan Egyptian lentil soup with bulgur works.
Egyptian lentil soup
Equipment
Ingredients
- 150 G Lenses* green
- 100 G bulgur
- 5 tbsp. native olive oil*
- 1 tsp Curry*
- 1 tsp Cumin*
- kosher salt*
- Pepper* from the mill
Topping:
- 4 tbsp. sieved tomatos
- 1 Vegetable Hot Peppers
- 1 Onion
- 4 tbsp. soy yoghurt or plain yoghurt
- 1 small bunch parsley
- 1 small bunch of mint
Instructions
- Soak lentils an hour before cooking. Drain the water and boil with fresh salted water for about 30 minutes.
- Add bulgur and spices and cook on low heat for another 30 minutes.
- In the meantime, peel the onions and cut into fine rings. Halve the peppers, deseed, remove partitions and cut into narrow strips. Sauté onions and peppers in hot olive oil and set aside.
- Season the tomato passata with salt and pepper to taste.
- Finely chop the mint and stir into the soy yoghurt.
- chop parsley
- Season the soup with salt and pepper. Place in deep plates and place a tablespoon each of tomato puree and mint yoghurt in the middle. Finally add the pepperoni and onion mixture and freshly chopped parsley to the soup.
- Everyone can stir their soup themselves after serving and mix the ingredients.
Nutrition
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