Egyptian Lentil Soup


This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 3 cups water

  • 1 cup red lentils

  • 1 roma tomato, quartered

  • 1 carrot, quartered

  • 1 small onion, quartered

  • 4 cloves garlic, quartered

  • ¼ cube chicken bouillon (such as Maggi®)

  • 1 cup water

  • 2 teaspoons ground cumin

  • ½ teaspoon sea salt

  • ½ teaspoon cracked black pepper

  • ¼ teaspoon ground coriander


  1. Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.

  2. Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

Nutrition Facts (per serving)

196 Calories
1g Fat
34g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 196
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 316mg 14%
Total Carbohydrate 34g 12%
Dietary Fiber 16g 57%
Total Sugars 3g
Protein 13g
Vitamin C 7mg 37%
Calcium 63mg 5%
Iron 7mg 40%
Potassium 609mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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