Egyptian Yellow Lentil Soup

Egyptian Yellow Lentil Soup

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February 18, 2011

Adapted from Epicurious, where it was adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. I imagine it would be just fine with red/orange lentils, too.

  • Makes: Serves 4-6.


canola or olive oil, for cooking

1 pita bread

1 lb dried yellow lentils

1 tomato, chopped

1 thin-skinned potato, chopped

1 carrot, peeled and sliced

1 tsp. salt

1 large onion, finely chopped

1 L beef stock or canned beef broth (or vegetable or onion stock for a vegetarian soup)

1 tsp. cumin

1 Tbsp. chopped fresh parsley or cilantro


1Brush a bit of oil on the pitas and cut them into strips; spread out on a baking sheet and bake at 350F for about 10 minutes, or until golden. Set aside.

2In a large saucepan, cover the lentils with enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to a boil; reduce heat and simmer for 30 minutes, skimming any foam that forms on top. Meanwhile, heat a drizzle of oil in a medium pot set over medium-high heat and sauté the onion for about 8 minutes, or until golden.

3Remove the lentil mixture from heat and purée using a hand-held immersion blender or in batches in the regular blender. Add to the onions along with the beef stock and cumin. Bring to a simmer and cook for about 10 minutes, until thickened. Season with salt and pepper to taste and serve immediately, topped with the pita strips and parsley or cilantro.


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