Egyptian Lentil Soup

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The following post has been written by Steph from The Cheapskate Cook:

If you joined Jessica on her recent Pantry Challenge, you probably learned a lot about your freezer and pantry stash – what you keep on hand, what you keep too much of, and what got lost in the freezer sometime last April.

One of my favorite meals to build out of pantry and freezer staples is soup, and since I’ve been gearing up to explore all things soup on The Cheapskate Cook, this particular recipe was a fabulous find.

Egyptian Lentil Soup is mostly made of basic “real” foods that are easy to keep around for awhile and inexpensive to buy. I adapted the recipe to use butter or olive oil, added some cumin per the suggestion of another cook, and threw in a few handfuls of chopped spinach for some extra nutrition. Garnishing it with shredded cheddar really took this delightfully simple and flavorful soup over the top.

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Egyptian Lentil Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Main Course, Soup
Cuisine: American, Mediterranean
Keyword: lentil soup
Servings: 4
Calories: 341 kcal
Ingredients
  • 1/4 cup butter or olive oil feel free to use less
  • 4 ribs celery (1 cup chopped)
  • 3 carrots (1 cup sliced)
  • 1/2 onion (1/2 cup chopped)
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1 cup dried lentils
  • 2 cups vegetable or chicken stock
  • 1 tomato peeled and chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1 teaspoon salt or to taste
  • 3 cups spinach finely chopped and loosely packed (can also use cooked kale since it’s usually in season during the winter
  • Shredded cheddar cheese for garnish
Instructions
  1. In a large saucepan melt butter. Add vegetables, garlic and bay leaf, sauté until vegetables are tender. Add lentils, chicken stock, tomato, pepper, and cumin to vegetable mixture. Pour enough water into saucepan to cover. Simmer until lentils are tender, approximately 30 minutes.
  2. Add spinach (or kale) and salt, and cook on low for 5-10 minutes, until spinach has wilted.
  3. Optional: Pour hot soup into a blender and puree.
  4. Serve immediately and garnish with cheddar cheese.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1/4 the recipe. Does not include cheese garnish.

Nutrition Facts
Egyptian Lentil Soup
Amount Per Serving
Calories 341 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 1139mg50%
Potassium 936mg27%
Carbohydrates 40g13%
Fiber 18g75%
Sugar 6g7%
Protein 14g28%
Vitamin A 10458IU209%
Vitamin C 18mg22%
Calcium 94mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

— When Steph and her husband got married, they lived in a renovated shed and had a grocery budget that matched. As a passionate whole-foodie, Steph was determined to continue eating healthy, minimally-processed foods on their shoestring budget. So The Cheapskate Cook was born.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. I just made a soup almost JUST like this on Monday night. The only difference was that mine had a sweet potato and some quinoa in it. It was super thick too! Yum! I still have a ton and have been eating it for lunches, thanks!

  2. This week I shared my Cinnamon Noodle Kugel. You can add raisins, but I don’t like them. Any type of noodle is fine.

  3. angie says

    sounds like a filling soup perfect for the winter weather we are having

  4. On my plate today is mushroom quiche (using Julia Child’s basic recipe for the quiche) and shredded carrot salad with a savory a lemon vinaigrette (from the cookbook, La Cuisine).

  5. That soup looks so good. I’ve been reading alot about lentils lately and how packed full of nutrician they are. This recipe looks like a good one 🙂

  6. Jane says

    Hi there!
    Your soup looks yummy! Lentils are so good for us. I wish I used them more in my cooking.

    I added my Red Velvet Heart-Shaped Whoopie Pies to your linky. It’s the first time I made them. They’re so good! Thanks for hosting!

  7. Carla says

    That soup looks amazing. I love lentils but rarely cook with them. Sounds good on a cold day like today!

    I linked to my Korean Chicken recipe. It goes great with the Roasted Cauliflower that was posted earlier on my blog.

  8. Your Egyptian lentil soup looks truly comforting.

    I’ve added my beetroot and cumin pasta to your linky. Its the first time I made the dish and loved it, so thought your Whats on your plate was a good opportunity to share. I also like the idea and am so glad that I have stumbled upon your blog.

  9. What a great selection of dishes! Glad I found the group.

  10. Whoops made an error when typing in the name of the recipe (see 18). Unsure how to correct it, So had to go back and do linky again (see 24) – sorry, but I hope you like the recipe.

  11. Denise C. says

    Tonight was lasagna, garlic toast (Texas Toast), Caesar salad.

  12. Ann says

    Thanks for hosting this party. great site.

  13. that soup looks so yummy!

  14. Lyn M. says

    I just made the soup and it was fantastic! The only change I made was using a can of stewed tomatoes in place of a tomato. The longer you cook it the more the lentils soak up the water. Mine turned out more like cooked lentils than soup. You can add more water or broth to make it soupier.

  15. Aunt Jone says

    Last night was homemade pizza- I made the crust in my bread machine and the sauce was homemade. I think my husband was skeptical about the homemade sauce but it was good! I have finally mastered spaghetti and pizza sauce. My other homemade goals for the year include chili from scratch (no canned beans or jarred seasonings but canned tomato sauce is ok), baked beans from scratch (again no canned beans), and salad dressings. I’m tired of shelling out money for chemicals!

  16. Stacey says

    I am going to try this recipe this weekend since I have everything in my pantry!!! A little hint from my mother-in-law about using peeled tomatoes in recipes. You can grate the tomato in a standard box grater and when you are done all you have left is the peel. I don’t know if grated tomato will be good in this recipe, but I love the simplicity of it so I’m going to try it. Using grated tomatoes is also the way my mother-in-law makes her fresh tomato sauce. Heat some olive oil, add minced garlic to infuse the oil, add grated tomatoes and fresh or dried herbs (fresh basil is wonderful), then top with some good-quality Parmesan or Romano and instantly you have a very nice and simple pasta dinner that only takes minutes to prepare.

  17. Thea says

    I just made this soup. It is AMAZING! So flavorful, I’m a big meat eater and I did not miss meat at all! I’m making it again to take to church for our soup lunch this Sunday!
    I added stewed tomatoes instead of diced tomato, and added a jar of home canned tomato juice to it. YUM!

  18. Sorry, I put my name instead of the name of my meal. 🙂 I am happy to get this recipe for the lentils. I love them but have limited uses for them. Thanks!

  19. Charlene says

    Where do you find lentils in the store? I am not really sure if I’ve ever had them or know much about them, but I don’t even know where to look. Also, this quinoa stuff, what section would that be in? Thanks a lot!

    • Jessica says

      My walmart was out of lentils in the bean section, but I found a bag in the Mexican food section.

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