Photo: Cala
Egyptian Red Lentil Soup
12 ingredients
Serves 4
openrecipes
This recipe is from my Egyptian friends. Frying the spices first isn't compulsory, but it does add authentic flavour.
Estimated Nutrition (whole recipe, rough)
466
Calories
16g
Protein
15g
Fat
72g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 litre water
- 230g dried red lentils
- 400g onions, finely chopped
- 450g potatoes, peeled & finely chopped
- 8 large garlic gloves
- 1 vegetable stock cube
- For the spice mixture:
- 2 tbsp vegetable oil
- 2 tsp cumin powder
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 1/2 tsp turmeric powder
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes