Appetizers / Soups / Salads

Lucy's Egyptian Lentil Soup takes 10 minutes to prepare.

Lucy's Egyptian Lentil Soup takes 75 minutes to cook.

Lucy's Egyptian Lentil Soup makes 9 servings.

The ingredients for Lucy's Egyptian Lentil Soup are:

4 tbsp Olive Oil
1 large Onion, coarsely chopped
1 medium Potato, peeled and cut into 1/2 inch chunks
3 medium Carrots, sliced
1 1/2 cup red lentils
7 cups Water
1 tsp Salt
1 tsp black pepper
1 tsp ground cumin
1-2 lemons, juiced

Optional (Not included in calorie count):
3 cloves of garlic
1 tbsp. olive oil

Here is how you make Lucy's Egyptian Lentil Soup:

1. Saute the onions in 4 tbsp. oil until soft (about 10 minutes).2. Add the potatoes and carrots and saute some more (about 5 minutes).3. Add the lentils and mix.4. Add the water, salt, pepper, and cumin.5. Cover and bring to a rapid boil, then turn down and simmer, covered, until the lentils are disintegrated. This will take about 1 hour. In a pressure cooker it will take 10-15 minutes.6. Blend soup in a blender, or puree right in the pot with an immersion blender until smooth and creamy.7. Add the lemon juice.8. For a thinner soup, add more water; for a thicker soup, evaporate by simmering a little longer.Variation for Garlic Lovers (Optional):Crush 2-3 cloves of garlic and fry them in 1 tbsp. of oil, then mix into the hot soup right before serving. Or, if you prefer, sprinkle on top of individual soup bowls. Serving Size: 9 1-cup servingsNumber of Servings: 9Recipe submitted by SparkPeople user DUCKTURNIP.

The nutritional information for Lucy's Egyptian Lentil Soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 127.2

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 281.6 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 4.2 g
• Protein: 3.9 g