Egyptian Yellow Lentil Soup
Subtly flavored and packed with nutrition, this Egyptian yellow lentil soup is a must try when you’re looking for an easy weeknight meal.
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Servings: 3 Servings
Calories: 96kcal
Ingredients
Ingredients For the cooked dal
- ¼ cup Yellow lentil
- 1 medium Potato (roughly chopped)
- 1 medium Tomatoes (roughly chopped)
- ½ medium Carrot (roughly chopped)
- 2 cups Vegetable broth/stock (home made or stock cubes)
Ingredients For the soup
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- ¼ cup Onions (finely chopped)
- 1 pinch Turmeric powder
- ½ teaspoon Cumin powder
- ½ teaspoon Salt
- 1 teaspoon Pepper powder
- 1 bowl Prepared lentil mixture
- 1 cup Vegetable broth/stock (home made or stock cubes)
- 1 sprig Cilantro (freshly chopped for garnishing)
Instructions
- Soak the yellow lentil in water for at least 2 hours.
- Next, take a pressure cooker and add the soaked dal, potatoes, tomatoes, carrots and the vegetable stock. Let the mixture pressure cook for 4-5 whistles. If you do not have vegetable stock, you can use stock cubes and water as a replacement.
- Heat oil in a pan. Add the cumin seeds and let them crackle.
- Next, add the onions and saute. Cook until they turn golden brown.
- Add the spices and mix.
- Now add the cooked dal mixture into the pan and mix well.
- Add the stock and let the mixture simmer.
- Using a hand blender, blend the mixture into a smooth paste.
- Adjust seasoning and serve hot with cilantro garnishing.
Nutrition
Serving: 3Servings | Calories: 96kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 1009mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2874IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg