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Egyptian Red Lentil Soup Recipe

8 oz red lentils rinsed until water is clear
24 oz water
1 lg onion chopped coarsely
3 cloves garlic minced
1 lg carrot chopped
2 stalks celery with leaves
1 medium rutabaga OR turnip chopped
8 oz tomato puree OR crushed tomatoes
salt to taste
2 TBS olive oil
Juice of one medium lemon
1 tsp ground cumin seed
Salt and hot sauce to taste.

Put first 8 ingredients into a pot with a lid. Bring to a boil and skim if necessary. Lower heat to simmer, cover and cook until lentils are done.

Cool and put in a blender with the remaining ingredients. Blend thoroughly, heat and enjoy with salad, bread or rice. Soup should taste “lemony” so add more lemon if needed.

Click here to download a copy of Gma’s Egyptian Red Lentil Soup recipe


“The soup is out of this world wonderful and full of love! Thank you so much for sharing the recipe.”  ~Barbara, Pennsylvania

“The soup is amazing! . .” That is the recipe for colds and flu. Good thing to have now for coming winter J  ~Grace, WI,