Egyptian Red Lentil Soup with Cumin and Lemon

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A weeknight staple across Egyptian homes, this velvety red lentil soup is simmered with onion, garlic, and toasted cumin, then brightened with fresh lemon juice at the end. A quick pan of golden caramelized onions spooned over the top adds the finishing layer of richness.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 40 gCarbs
• 12 gFiber
• 4 gSugar
• 16 gProtein
• 620 mgSodium
• 720 mgPotassium
• 65 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the soup

• 1.5 cups (300 g) red lentils, picked over and rinsed
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 6 cups (1.4 L) low-sodium vegetable or chicken broth

For finishing and seasoning

• 1 small bay leaf
• Juice of 1 lemon (about 3 tbsp)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh cilantro or flat-leaf parsley

For the onion topping

• 1 small yellow onion, finely diced
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• Pinch of sweet paprika

Directions

1. Heat 2 tbsp olive oil in a heavy pot over medium heat. Add the chopped onion and cook, stirring often, for 6 minutes until soft and translucent.
2. Stir in the minced garlic, tomato paste, ground cumin, and coriander. Cook 1 to 2 minutes until the paste darkens slightly and smells fragrant.
3. Add the rinsed lentils, broth, and bay leaf. Bring to a boil, skimming any foam, then reduce to a gentle simmer and cook uncovered for 25 to 28 minutes, until the lentils break down and become very soft.
4. Remove the bay leaf. Puree the soup with an immersion blender until completely smooth, or work in batches in a standing blender and return to the pot.
5. Stir in the lemon juice, salt, and pepper. Taste and adjust with more lemon or salt. Simmer 2 minutes to meld the flavors.
6. Meanwhile, make the topping: heat 2 tbsp olive oil in a small skillet over medium heat. Add the diced onion and cook 7 to 9 minutes, stirring, until deep golden brown. Stir in the cumin and paprika and cook 30 seconds more.
7. Ladle the soup into warm bowls and spoon the caramelized onion topping over each portion.
8. Garnish with chopped cilantro and serve immediately with warm pita bread and extra lemon wedges.

Cook’s Notes

• Toast whole cumin seeds in the oil first and grind them in for a noticeably deeper, nuttier flavor.
• Add 1 diced carrot or small potato along with the onion for a heartier, slightly sweeter pot.
• The soup thickens as it sits; loosen reheated portions with hot broth or water until it ribbons off a spoon.
• A drizzle of tahini stirred in at the end adds a creamy richness without dairy.
• Serve with toasted Egyptian pita or torn flatbread for dunking into the soup.

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