45 minsDinner

Egyptian red lentil soup

Makes: four servings
Makes: four servings


  • 1 yellow onion
  • 4 carrots
  • 2 yellow potatoes
  • 2 tbsp olive oil
  • 1 ½ tbsp minced garlic
  • ¾ tsp cumin
  • ¾ tsp ground coriander
  • 2 cups red lentils (dry)
  • 4 cups vegetable broth
  • 6 cups kale
  • 1 lemon
  • ½ cup chopped parsley


  1. Peel and dice onion, carrot and yellow potato in 1-inch pieces.

  2. Heat olive oil in a large pot over medium heat. Add onion. carrot and a pinch of salt; cook 5 minutes, or until softened. Add garlic and cook another 1 minute more.

  3. Add yellow potato, cumin, ground coriander, salt and pepper; toast 30 seconds. Add lentils, broth and 2 cup water. Bring to a boil, then reduce to a simmer and cover. Cook 15 minutes, or until lentils are just tender.

  4. Meanwhile, tear kale leaves into bite-sized pieces, discarding the tough center stems. Cut lemon into wedges. Chop parsley.

  5. Stir kale into the pot and cook another 3 minutes, or until greens have wilted. Season with salt and pepper to taste.

  6. Divide into bowls and garnish with parsley and a squeeze of lemon.