middle-easternEgyptian Golden Lentil Soup
Yellow lentils simmered with carrots, onion, tomato and garlic, blended smooth and finished with vermicelli toasted in ghee, cumin and lemon.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparation
10 minutesRinse the lentils. Peel and chop the carrots, quarter the onion and tomatoes and peel the garlic.
Success cueThe vegetables are in large pieces.
- 02
Simmering
25 minutesGentle simmerPut the lentils, vegetables and garlic in a pot with the water, bring to a boil, skim, then simmer for 25 minutes.
Success cueThe carrots are very soft and the lentils fall apart.
- 03
Blending
3 minutesBlend the soup until completely smooth.
Success cueThe soup is smooth and golden orange.
Watch outBlend hot soup in batches with the lid vented.
- 04
Vermicelli
4 minutesMedium heatToast the vermicelli in the ghee over medium heat, stirring, for 3 to 4 minutes.
Success cueThe vermicelli is deep golden.
Watch outIt darkens fast at the end; keep stirring.
- 05
Finish
6 minutesGentle simmerStir the vermicelli into the soup and simmer for 6 minutes. Season with the cumin and salt and serve with lemon wedges.
Success cueThe vermicelli is tender and the soup coats a spoon.
Cooking tips
Toasting vermicelli deeply in ghee before adding prevents it from becoming mushy and cloudy.
- • Plenty of carrots give the soup its golden color and natural sweetness.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 470
- Protein
- 23.1g
- Carbs
- 76.8g
- Fat
- 9.2g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
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