Lentil soup

Lentil soup

Cairo Kitchen
Jonathan Gregson

Lentils are an ancient food source and have been part of the Egyptian diet for millennia. A heartwarming everyday favourite, this soup can be served in every season and the drizzle of fresh coriander and pine nuts adds a refreshing twist to an old classic. The yellow lentils give a fantastic golden colour and this vegetarian soup is full of fibre and vitamins.


Quantity Ingredient
500g yellow lentils
2 litres vegetable stock
1 tablespoon fresh coriander
1 large carrot, roughly chopped
1 onion, roughly chopped
6 spring onions, chopped
2 tomatoes, chopped
1 garlic clove, chopped
1/2 teaspoon ground cumin
1/2 green pepper, roughly chopped
50g butter

For the tasha (garlic coriander seasoning)

Quantity Ingredient
2 garlic cloves, crushed
4 tablespoons olive oil
1 teaspoon ground coriander
1 whole dried chilli, chopped

For the pine nut and coriander drizzle

Quantity Ingredient
20g pine nuts
1 tablespoon fresh coriander, chopped
4 tablespoons olive oil


  1. Soak the lentils in water for about an hour, then drain and rinse under cold running water.
  2. Place all the soup ingredients except the butter and salt in a stock pot over a medium heat and simmer for 35 to 40 minutes. In a food processor, blend the soup ingredients until smooth. Add the butter and salt to taste and return the soup to the heat.
  3. To make the tasha, in a small pan sauté the garlic in the oil until slightly browned, then add the ground coriander and finally the chopped chilli. Add the tasha to the soup and stir.
  4. For the pine nut and coriander drizzle, first toast the pine nuts by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown. Now, use a knife to crush the toasted pine nuts with the fresh coriander and mix with the olive oil.
  5. To serve, drizzle a spoon of the pine nut and coriander oil over each bowl of the hot soup and serve with a slice of pitta bread.
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