Lentil Pumpkin Soup

Name: Lentil Pumpkin Soup (Emellalen)
Cuisine: Egyptian
Ingredients: 500 g (1 lb 2 oz) red lentils; 50 ml (3½ tbsp) olive oil; 3 yellow onions, diced; 3 garlic cloves, minced; 2 yellow or red (bell) peppers, diced; 2 yellow or red (bell) peppers, diced; 500 g (1 lb 2 oz) pumpkin, peeled and cubed; 1 tsp baharat spice mix; ¼ tsp paprika; 500 g (1 lb 2 oz) tomatoes, peeled and diced; 1 l (35 fl oz/4¼ cups) vegetable broth; Sea salt and ground black pepper; Sea salt and ground black pepper

Emellalen

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

Pumpkins are a star crop in Siwa and appear in a variety of wonderful dishes. Here a simple pumpkin and lentil soup pays homage to Siwa’s vegan heritage. Lentils are a great source of protein in the oasis, often appearing in stews with dark leafy greens like makhmakh (chard or purslane) and molokheya (jute mallow).

Ingredients

500 g (1 lb 2 oz) red lentils
50

Africa
Egypt
Siwa Oasis
Low fat
Mediterranean
Vegan
Soup
Gluten-free

Method

Soak the lentils in water for half an hour, then drain.

Over a medium-high heat, boil the lentils in salted water for 30 minutes, until tender, then drain.

In a large pot, heat the olive oil over a high heat and sauté the onions and garlic until they are golden and fragrant. Add the (bell) peppers and stir for a few minutes until softened. Add the pumpkin and cook for a further