Lentil Soup With Egyptian Spices

By RawSpiceBar
March 10, 2016
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Lentil Soup With Egyptian Spices


Serves: 9-10

  • 1 pouch RawSpiceBar's Egyptian Spices
  • 2 tablespoons olive oil
  • 1 onion
  • 4 garlic cloves, minced
  • 2 carrots, chopped
  • 1/2 cup celery, chopped
  • 1 cup tomatoes, chopped
  • 1 piece lentils
  • 2 quarts vegetable or chicken stock
  • 2 teaspoons salt
  • 2 loaves whole-wheat pita bread
  • salt
  1. In a large pot over medium heat, heat olive oil. Add the onions, garlic, carrots, salt and celery. Cook, stirring until onions are translucent, about 7 min.
  2. Add the lentils, tomatoes & RawSpiceBar's Egyptian Spices. Cook for 1-2 minutes until fragrant.
  3. Add the stock, bring to the boil then turn down the heat to low and simmer for 35-45 min, until vegetables are very soft.
  4. While the soup is simmering, make the croutons. Preheat oven to 200C. Cut or tear pita bread into bite-sized pieces. Toss with a generous drizzle of olive oil and sprinkle with a little salt then spread on a baking sheet in a single layer. Place in oven for about 10-12 minutes, until golden and crispy.
  5. Puree the soup with a blender in batches, until smooth. Adjust seasoning and serve with croutons and a sprinkle of dukkah if you like. Enjoy!

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