Recipe from Topfood
Egyptian soup
Cooking time: 1 hour
Servings 6
A tasty Arabic soup made of red lentil, broth and spices. The highlight of this dish is the caramelized onions. It is cooked very fast! Serve with croutons and herbs.


  • Red lentil
    12 tbsp.
  • Garlic
    3 cloves
  • Onions
    3 pcs.
  • Chicken broth
    1,5 cups
  • Lemon
    2 pcs.
  • Olve oil
    24 tsp.
  • Ground cumin
    to taste
  • Coriander powder
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    313 kcal

  • Protein

    14 g

  • Fat

    18 g

  • Carbohydrates

    22 g


  • Peel onions, finely cut one part, the remaining - into rings.

  • Peel garlic, crush in a press or finely cut with a knife.

  • Rinse red lentil for about 3-4 times in a cold water.

  • Heat the pot, pour in olive oil (2 tbsp. per serving) and brown finely chopped onion until tender. Next, add the crushed garlic, cumin and coriander. Brown for a minute, add broth and red lentils. Bring to a boil, then reduce to low. Cook for about 40 minutes.

  • Caramelize onions. Heat the frying pan, add the rest part of olive oil and onion rings. Brown for 5 minutes over moderate heat. Then reduce to low, cover and brown for 20 minutes. Finally, add salt and brown again for 10 minutes, stirring constantly.

  • Season the soup with salt and other spices. Add lemon juice, sprinkle with caramelized onions and serve.


  • How to get lemon juice? Take out the lemon from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.

Bon Appetit!

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