Shorbet Ads (Egyptian Lemony Red Lentil Soup)
A smooth, golden Egyptian lentil soup with cumin and a squeeze of lemon, finished with crisp fried onions.
- Time40 min
- LevelEasy
- Costabout £0.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 1 tablespoon of the oil in a large pan over a medium heat. Cook the chopped onion and carrots for 6 minutes, until softening. Add the garlic, 1 teaspoon of the cumin and the turmeric and cook for 1 minute.
7 min - 2
Add the lentils and pour in the boiling water. Bring to the boil, then simmer gently, partly covered, for 20 minutes until the lentils are completely soft.
20 min - 3
Meanwhile, heat the remaining 2 tablespoons of oil in a frying pan. Fry the sliced onion over a medium high heat for 10 minutes, stirring often, until deep golden and crisp at the edges. Stir in the last teaspoon of cumin for the final 30 seconds.
10 min - 4
Blend the soup with a stick blender until completely smooth. Add the lemon juice, salt and pepper, and a splash of water if it is thicker than you like.
- 5
Ladle into bowls and top with the fried onions. Serve with extra lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.