Egyptian Red Lentil Soup

egyptian red lentil soup

This soup made a great meal. We just added some slices of French bread and a small salad.  The original recipe called for fresh tomatoes but we use a can of DiNapoli whole tomatoes, drained and chopped. Recipe adapted from Food and Wine magazine.

  • Prep15 min |
  • Total45 min |
  • Serves8 servings


    • 2 tablespoons butter
    • 1 medium onion, chopped
    • 2 carrots finely chopped
    • 3 celery ribs, finely chopped
    • 3 garlic cloves, sliced thin
    • 1 teaspoon ground cumin
    • 1 teaspoon ancho powder
    • 1/2 teaspoon ground coriander
    • 1 28 oz can DiNapoli whole peeled tomatoes, drained and chopped
    • 2 cups red split lentils
    • 1 cup white wine
    • 7 cups water
    • 1 eacn salt to taste
    • Greek yogurt (for serving)


Melt butter in a large pot then add the onion, carrots, celery and garlic.  Cook over medium high heat for about 5 minutes until the vegetables soften.

Add the cumin, coriander and chile powder and cook for about 3 minutes.  Add tomatoes and cook for about 2 minutes.  

Add the lentils, wine and water.  Taste and add salt as desired.

Simmer over medium heat for 30 minutes.

Puree the soup in batches in a food processor.  Return to the pot, check seasonings add more salt if needed.

Serve in wide bowls with a dollop of yogurt if desired.


lentils and tomatoes
lentils, tomatoes, spices

soup prep

carrots, celery, garlic and onions

lentil soup in pot

soup after simmering, before puree

Recipes From - The Gourmet Food And Cooking Resource