Waldera, LLC

Nov 5

Egyptian Lentil Soup With Caramelized Onions


Edited: Nov 5

30 minutes - 7 ingredients






Calories – 209

Fat – 1

Carbs – 37

Protein – 13


Ingredients (makes 10 servings)

  • 8 cups Water

  • 2 1/2 cups Dry Red Lentils (rinsed)

  • 3 Yellow Onion (medium, peeled and sliced, divided)

  • 4 Garlic (cloves, minced)

  • 2 tsps Cumin

  • 2 tsps Sea Salt

  • 2 Lemon (juiced)



  1. In a large pot, heat the water over high heat while you prepare the remaining ingredients.

  2. Add the lentils, 2/3 of the onion, garlic, cumin and salt. Simmer for 20 minutes.

  3. Meanwhile, prepare a separate pan over medium-high heat with a bit of water. Add the remaining onions and cook until soft and golden brown, about 15 to 20 minutes. Stir frequently and add more water as needed. Set aside.

  4. Add lemon juice to the soup and adjust the salt to your preference. Use a handheld blender to puree the soup until it reaches a smooth consistency.

  5. Divide into bowls and top with the caramelized onions. Enjoy!



More Toppings - Garnish the soup with yogurt, parsley, cilantro, slivered almonds, crushed pistachios, pomegranate seeds or red pepper flakes.

No Lemon Juice - Use apple cider vinegar instead.

Serving Size - One serving is equal to approximately one cup of soup.

Storage - Refrigerate in an airtight container for up to 5 to 7 days. Freeze for longer.

New Posts
  • 8 hours - 9 ingredients Nutrition Calories – 278 Fat – 3 Carbs – 48 Protein – 17 Ingredients (makes 6 servings) 1 Yellow Onion (medium, diced) 2 Garlic (cloves, minced) 2 Carrot (medium, diced) 2 stalks Celery (diced) 1 tbsp Dried Thyme 2 cups Yellow Split Peas (dry/uncooked) 8 cups Organic Vegetable Broth 4 cups Kale Leaves (chopped) Sea Salt & Black Pepper (to taste) Directions In your slow cooker, add the onion, garlic, carrots, celery, thyme and dried split peas. Pour the broth over all ingredients and cook on low for 8 hours. Stir every few hours to prevent the split peas from sticking to the bottom. In the last 30 minutes of cooking, add chopped kale. Once the kale is wilted, season to taste with salt and pepper. Enjoy! Notes Leftovers - Store in the fridge up to 4 days or freeze.
  • 8 hours - 4 ingredients Nutrition Calories – 255 Fat – 6 Carbs – 25 Protein – 29 Ingredients (makes 4 servings) 1 lb Stewing Beef (chunks) 6 cups Butternut Squash (peeled and cubed) 4 cups Beef Broth 1/4 tsp Sea Salt (to taste) Directions Heat a skillet over medium heat. Add the beef and cook for 2-3 minutes, to brown. Add the beef, butternut squash and broth to your slow cooker and cook on low for 8 hours or on high for 4 hours. Season with sea salt to taste. Divide into bowls and enjoy! Notes Vegan & Vegetarians - Use vegetable broth and chickpeas instead of beef. Leftovers - Refrigerate in an airtight container up to 3 days.
  • 40 minutes – 14 ingredients Nutrition Calories – 334 Fat – 10 Carbs – 34 Protein – 28 Ingredients (makes 6 servings) 1 tbsp Extra Virgin Olive Oil 1 Sweet Onion (medium, chopped) 1 Jalapeno Pepper (seeded and chopped) 1 Red Bell Pepper (chopped) 2 Garlic (cloves, minced) 1 1/2 tsps Cumin 1 tbsp Chili Powder 1/2 tsp Sea Salt 3 cups Organic Chicken Broth (divided) 3 cups White Navy Beans (cooked and divided) 1 lb Chicken Thighs (boneless, skinless) 1/2 cup Frozen Corn 1/2 cup Cilantro (chopped) 1 Lime (sliced into wedges) Directions Heat oil in a large pot with a lid over medium-high heat. Add onion, jalapeno and bell pepper and cook for about 5 minutes or until onion is soft. Add garlic, cumin, chili powder and salt and cook for another minute until fragrant. While vegetables are cooking, add a third of the stock and half of the beans to a food processor or blender and blend to puree the beans. Add the remaining stock and pureed beans to the pot and stir to combine. Place the chicken in the pot, cover with lid and reduce heat to medium-low. Cook at a gentle boil for 20 minutes or until the chicken is cooked though. Remove the cooked chicken thighs from the pot and carefully shred the chicken with two forks. Return the chicken and any juices back to the pot with the remaining beans, frozen corn kernels and cilantro. Stir to combine and season with additional salt if needed. Allow soup to cook for an additional 5 to 10 minutes. Divide the chili into bowls and serve with a lime wedge. Enjoy! Notes Additional Toppings - Corn chips, sour cream and/or shredded cheese. No Chicken Thighs - Use chicken breast instead. Leftovers - Keep in the fridge for up to 3 days or freeze it for later. Vegetarian - Omit the chicken and use extra beans. Serving Size - One serving is equal to approximately one cup of chili. Save Time - Use cooked beans from the can.