Egyptian Red Lentil Soup with Caramelized Onions
This gentle, cumin-scented soup is topped with sweet caramelized onions, a drizzle of high-quality olive oil, and a blast of fresh lemon juice. It’s incredibly easy and surprisingly delicious considering how inexpensive it is to make. You don’t have to soak lentils because they are lower in phytic acid, but you’re welcome to soak your lentils in warm water for 8 to 18 hours.
  • 2½ cups/1 pound/450 grams red lentils (the orange ones, which indicates that they have been hulled)
  • 8 cups/1.9 liters filtered water or broth of your choice (I prefer water to allow other flavors to shine)
  • 1 medium/large yellow onion, peeled and chopped
  • 3–6 medium garlic cloves, peeled and finely minced by hand or in a garlic press
  • 2 teaspoons cumin
  • Caramelized Onions (see below)
  • Extra-virgin olive oil for drizzling
  • 2 lemons, cut into wedges
  1. In a large pot, add the red lentils, broth or water,
  2. onion, garlic, and cumin. Bring the soup to a boil
  3. over high heat. Turn the heat to low and simmer
  4. for 30 minutes or until the lentils and vegetables are
  5. soft.
  6. Meanwhile, make the Caramelized Onions.
  7. When the soup is done, you can purée it for a super
  8. smooth soup or leave it slightly textured (the lentils
  9. turn to mush when cooked).
  10. Salt to taste and serve each bowl topped with a
  11. spoonful of Caramelized Onions, a drizzle of fruity
  12. olive oil, and a generous squeeze of lemon juice. I
  13. allow people to top their own soup as desired.
Recipe by The Nourishing Gourmet at