Egyptian Red Lentil Soup: Yatz

Hello all! I have decided to mix things up and share with you all a dish from my culture. If you don’t know it already I happen to be Egyptian. One of my favorite foods when it is cold or rainy out is Egyptian Red Lentil Soup, or “Yatz” in Arabic.


I recently made this dish for a dinner party where All three of my guests were strict vegetarians. It was a big hit with them. They devoured every last drop of the huge pot I made in this post in just one sitting. So I thought that if these three non-Egyptian friends of mine were so enamored with this soup, that it might be best to spread the love even further and share it with all of you as well!

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  • 3 roma tomatoes
  • 2 thick carrots
  • 2 white onions
  • 2 tablespoons butter
  • 1/2 teaspoon Cumin
  • 3/4 teaspoon Salt
  • a pinch of Pepper
  • a pinch of chili powder
  • 5 cups water (not pictured)
  • 1 cup red lentils
  • 1 clove of Garlic ( mine in that picture has been pureed)
  • 3 Tablespoons of Olive Oil

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You will also need: 

  • a large pot
  • a blender

Cooking Directions:

2015-03-11 13.27.381) Wash, peel , cut all the vegetables, and drain.

2) Put the lentils in a colander and fully rinse off. Wash the lentils multiple times until the water is no longer cloudy.

This is still cloudy. You need to continue to rinse the lentils until the water  is clear.

This is still cloudy. You need to continue to rinse the lentils until the water is clear.

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If you can see on the right that the water is clear. After I rinsed it I drained the water and left it in a strainer for a few minutes until the water dripped off.

3) Go to the huge pot that you will use on the stove. Turn the heat on to medium.Add in the spoons of oil first. Then add in the butter and wait until it completely melts and stir them together.

2015-03-11 13.32.40

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2015-03-11 13.34.524) Heat the oil until you can feel the heat it gives off when you put your hand above the pot. Then add in the chopped onions and sautee until the edges on the onions are golden.

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2015-03-11 13.45.245) Add in the lentils, 5 cups of water, and the rest of the chopped vegetables. Stir the pot so that everything is evenly distributed throughout the pot.

2015-03-11 13.46.28

2015-03-11 13.46.512015-03-11 13.47.276) Add in all of the spices and garlic and stir the pot again.

2015-03-11 13.48.12

2015-03-11 13.48.397) As soon as the mixture boils , set the the heat to “low”.

8) Stir the mixture again to ensure that it doesn’t stick to the bottom of the pan.

9) Let the soup stay on the heat for 15 more minutes stirring constantly so it doesn’t stick to the bottom or burn. You will know that it is done when you can pierce the carrots with a fork and they are soft. If after 15 minutes the carrots are not soft, then wait until they are done before you proceed to the next step.

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After awhile on the heat the water will get cloudy and the color will dull.

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This is how it will look after 15 minutes.

10) Once the carrots are done, turn off the heat, and put the soup in the blender. You want to do this while the soup is still hot so it will blend smoothly. Turn the blender on high and leave it on until the soup is blended smooth. During this step you can adjust the soup to make it thinner if you like by adding in some more water.Once it is smooth, pour it back into the pan, and bring it to a boil again if you added more water into it. If you did not add water into then it is ready to eat!

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See it became a liquid soup!

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It’s done!

11) Serve with lemon, vinegar, onions, pepper, salt, and toasted pita bread.


12) You may store the leftovers in the refrigerator for up to a week. Or you may freeze it and it will keep for a few months. To reheat, you can heat up in microwave or on the stove. You also may add more  water to better regulate the thickness of the soup as it gets older. Enjoy!


2 Comments (+add yours?)

  1. Natty Brookman
    Mar 13, 2015 @ 10:17:55

    Great recipe, know what i can do with my bag of lentils now 🙂



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