Egyptian lentil soup recipe with nutritional content, allergens, and price.

Egyptian lentil soup recipe.

Knut Pettersen

Simple and good vegetarian soup with a lot of flavor. We used green lenses, but after a while in the blender it turned brown.

The recipe contains 71 Calories, 10 g Carbo, 4 g Protein and 1 g Fat per 100 gr
The recipe has the following allergens Milk,
Click here for more info about nutrient content and allergens.

Egyptian lentil soup is: Vegetarian
Click here for more info vegetarian / non-vegetarian

The recipe has been given 4.2 points from 4 readers

10533 total.



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Nutrition declaration for Egyptian lentil soup!

Name Value per 100 g Value per serving Unit
Calories 70.65 452.56 Kcal
Protein 4.18 26.78 gram
Carbohydrate 9.53 61.05 gram
Dietary fiber 2.28 14.60 gram
Fat 1.25 8.01 gram
Saturated fat 0.65 4.16 gram
Salt 0.02 0.12 gram
Price of the recipe Kr 1.75 Kr 11.21 NOK
The whole recipe weighs 2 562 gr total gram
Energy percentage from carbs 53.95% Not low carb What does this mean?


The lentils are rinsed well before they are gently shaken in butter together with sliced ​​leeks, 1 onion, garlic, 1 teaspoon cumin and 1 teaspoon crushed allspice. After a while, add sliced ​​tomatoes and pour the liquid over. Let the soup cook on low heat until the lentils are well tender.
The soup should now be passed, either in a Food Processor, or a quick mixer and seasoned with salt / vegetable broth, more crushed allspice, cumin and grated ginger root.
Fry the other onion until crispy, sprinkle just before serving with 1 slice of lemon in each plate. It is the all-purpose taste that gives the soup character!
The soup can be served cold.

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More info

Knut Pettersen


(Intern: 24866)

Cooking time:
20-40 min

The recipe is simple to cook


Diet / allergy:
Vegetarian food


Date entered:2013-07-29

Updated date:2013-07-29

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