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Egyptian Yellow Lentil Soup

Spicy Egyptian yellow lentil soup with vermicelli noodles

Egyptian Yellow Lentil Soup

Shorbet il Adtes


2 1/2 Tbsp of Oil
2 Cups of Yellow Lentils
1 Large Onion, Finley chopped
3 Cloves of Garlic, roughly chopped
1 Large Tomato, roughly chopped
1 Carrot, finely chopped
2 Tsp of Cumin
1 Tsp Chili Powder (optional)
3/4 Cup of Vermicelli Noodles
Salt and Pepper to taste


  1. In a large saucepan heat 2 tbsp of oil then sauté the onions for 2-3 minutes then the garlic for 1 minute.
  2. Add 4 cups water, bring to a boil then add the lentils, tomato and carrot.
  3. Cover and simmer on a low heat for 15-20 minutes until the lentils are tender.
  4. Turn off heat, allow 10 minutes to cool then puree in a food processor until a smooth consistency.
  5. Heat 1/2 tblsp of oil in a frying pan then add the vermicelli, sauté until the vermicelli is browned.
  6. Return the pureed mixture to the saucepan then add the browned vermicelli, spices, more water for the desired soup consistency then stir, cover and simmer on a low heat for 3-5 minutes.
  7. Can be served with small pieces of broken up pita bread on top (like croutons).

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