Description
This Egyptian Red Lentil Soup is packed with amazing flavors and is naturally vegan and gluten free. Made with red lentils, garlic, onions, creamy coconut, tahini, tomato paste, lemon juice, and an authentic Egyptian spice mix, this comforting soup is quick and easy to make.
Ingredients
- 1 cup uncooked red lentils
- 6 cloves garlic
- 1 cup onions, chopped
- 3.5 cups vegetable broth
- 1 teaspoon cinnamon
- 2 teaspoons cumin
- ¼ teaspoon ground cloves
- ¼ teaspoon cardamom
- ½ teaspoon ginger
- Salt, to taste
- Black pepper, to taste
- ½ cup coconut yogurt
- ¼ cup full-fat coconut milk
- 1 heaping tablespoon tahini paste
- ½ lemon, juiced
- 2 tablespoons tomato paste
Instructions
- Start by cooking the red lentils according to the package directions. Season with salt and pepper.
- Heat a bit of oil or vegetable broth in a pot. Add the cooked lentils, garlic, and onions, and cook for around 5 minutes.
- Take ¼ cup of the lentil and onion mixture and set it aside for serving.
- Add the remaining lentil mixture to a blender along with the vegetable broth, Egyptian spice mix, salt and pepper, coconut milk, coconut yogurt, tahini, tomato paste, and lemon juice.
- Process everything until smooth and creamy.
- If the soup is not as warm as you prefer, transfer it back to a pot and heat for around 5 minutes.
- Serve the soup topped with the reserved onion and lentil mixture.
Notes
- The coconut milk and coconut yogurt are optional according to the original recipe.
- Adjust the salt, pepper, and Egyptian spices to taste.
- Reserve a little of the lentil and onion mixture to add texture and flavor when serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Egyptian