I Stand With Israel

Israel is home to many of our close relatives. 

This is a very sad and scary time for us!

As some of my readers may know, my husband (Jewish) was born in Cairo Egypt in 1948 to Jewish parents who were born and lived their lives in Egypt and grandparents who lived their lives in Egypt as well. 

Homemade Pickled Lemon

You may have seen it called preserved lemon, but my husband's family has made it and called it pickled lemon for generations in Egypt. Regardless of the name, pickled lemon is easy to make and takes about a week to marinate. 

You pickle the entire lemon including the rind.

You may be wondering why anyone would actually pickle lemons to eat them. Well, my husband is a lemon lover and pickled lemon provides the taste he is looking for to add to his sandwiches, salads, dinner, and other meals. 

My husband and his siblings grew up eating pickled lemon in Cairo, Egypt and it is still a favorite of my husband until today! 

His mother always made her own pickled lemons, but when he came to the US, we always bought it In the Middle Eastern grocery. The other day, I was introduced to a new friend from Egypt who shared her recipe! It is fairly easy.. 

First start with a plate of kosher coarse salt. 

Then the lemons are washed well, sliced in small slices, one side gets coated with salt, and then placed into a small bowl to allow the juices to ooze out and the lemon to marinate. After a day (left on the counter she said), she transfers the lemon pieces to a small jar and allows them to sit covered on the counter for 1 week. (I decided to refrigerate mine).

After a week, the lemon is pickled and can be enjoyed as a condiment on sandwiches, with meals, or alone as a pickle.

Ingredients: 

2 lemons, washed and cut into pieces 

Kosher salt 

Paprika

Directions :

Take each piece of cut up lemon and dip one side in kosher salt. Put all the pieces in a small bowl and allow the lemon to sweat for 24 hours. Pour into a small jar, add a little paprika for color and store covered for 1 week. 

MY NOTES: 

1. The liquid in the jar is from the lemon juice ( not water)

Turkish Red Lentil Soup - Easy, Healthy, and Antioxidant Rich

Turkish Red Lentil Soup (Mercimek Çorbası) – Easy, Healthy & Antioxidant-Rich

When it comes to red lentil soup recipes, there are as many versions as there are cultures and cooks. This Turkish red lentil soup, also known as Mercimek Çorbası, came to me through generations of family. My mother-in-law learned it from an aunt, who had Turkish roots despite being born and raised in Egypt.

It’s no surprise—during the centuries-long Ottoman Empire, Turkey’s culinary influence spread widely across the Middle East and Mediterranean, leaving behind delicious traces of Turkish-inspired dishes in Egyptian, Lebanese, and Greek kitchens alike.

I was first introduced to red lentils many years ago by my (then new to America) mother-in-law, who often made lentil soups to feed her family of seven on a very tight budget. Her mother (photo below) raised ten children and frequently used high protein red lentils as a soup base in Egypt.

I like to call red lentil soups “never-ending soups,” because the longer they sit, the thicker they become. Every time we reheat the leftovers, we simply add more broth or water—stretching the soup and keeping it going for days.

Red lentils are a cook’s dream ingredient. They look orange when raw, cook up quickly into a warm golden color, and create a creamy, comforting soup packed with protein, iron, and flavor.

What I love most about my mother-in-law’s recipes is their simplicity and wholesomeness. Many of her dishes are naturally gluten-free, vegan, and full of flavor, proof that traditional home cooking can be both nourishing and satisfying. Her mother, of Italian heritage, married into a Jewish family from Egypt, blending Mediterranean and Middle Eastern food traditions beautifully.

No highly processed foods in their diet and my in-laws were healthy till almost the end and lived well into their 90's!

Years ago, I could only find bags of dried red lentils in Indian or Middle Eastern grocery stores. Today, they’re widely available in most supermarkets and health food stores.

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My Husband's Paternal Grandfather with a Fez on his head in the early 1900's 

Maternal grandmother from Italy who married and moved to Egypt to birth and raise 10 kids including my mother-in-law !!

Why This Soup Is So Good for You

What I didn’t realize at first was that lentils are loaded with antioxidants—powerful compounds that protect your body from free radicals. According to WebMD, free radicals can contribute to heart disease, cancer, and other chronic illnesses.

Antioxidants are found only in plant-based foods like fruits, vegetables, herbs, and legumes—making red lentils one of the most antioxidant-rich ingredients you can enjoy.

When we choose foods like this Turkish red lentil soup, we’re not just eating for taste; we’re eating to fuel our bodies, support digestion, balance blood sugar, and protect long-term health.

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Eat the Rainbow: Key Ingredients and Their Benefits

Each plant food brings its own color and protective nutrients:

• Red lentils: Packed with protein, fiber, antioxidants, folate, and minerals.

• Carrots: High in beta-carotene, which converts to vitamin A for healthy eyes and skin.

• Garlic: A powerful antioxidant with antibacterial and antiviral properties.

• Cumin: Adds depth and is naturally rich in antioxidants.

• Turmeric: Known for its anti-inflammatory and immune-supporting effects.

• Tomato paste: Loaded with lycopene, a plant compound that may help protect against certain cancers (choose BPA-free, organic canned tomato paste).

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Quick, Easy, and Comforting

This naturally gluten-free soup takes only 10 minutes to prep and about 25 minutes to cook. It’s the perfect weeknight meal—hearty, wholesome, and ready before you’ve even finished setting the table.

Enjoy it with a squeeze of lemon, a sprinkle of fresh herbs, and a slice of warm bread for a taste of Turkish comfort food that’s stood the test of time.

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Author: Judee Algazi @glutenfree A-Z Blog
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Serves: 6 

Ingredients: 
1 and 1/2 cups of uncooked red lentils, picked over and washed well
5 cup boiling water 
3 cups of vegetable broth
1 cup of sliced thin or chopped carrots
4 cloves of garlic, pressed or chopped fine
1/2 cup of organic tomato paste( or 2 cups chopped tomatoes  that have been sautéed in olive oil with 1/4 teaspoon cumin, fresh garlic, and 1/4 teaspoon turmeric)
1/2 teaspoon turmeric
1/4 teaspoon or more to taste of cayenne pepper
1/2 teaspoon of cumin + 1/2 teaspoon of cumin
Freshly squeezed lemon or lime juice

Directions

Place uncooked red lentils in a 8 quart sauce or soup pan. Add the boiling water, sliced carrots, garlic, tomato paste turmeric and stir well. Cook on medium heat for about 15 minutes until lentils begin to soften. Add the 3 cups of flavorful heated vegetable broth, cayenne pepper and 1/2 teaspoon of cumin, stir well and continue cook for another 10 minutes covered. When lentils and carrots are soft, it's ready to serve. Taste and add additional cumin if desired. We like to squeeze some fresh lemon or lime juice into each bowl before serving.

My Notes: 

1. When the soup is done,  top with a tablespoon or more of Basmati Rice, quinoa, or GF noodles if desired or it can be enjoyed just the way it is.

2.  This soup thickens the longer it sits, add some broth before reheating leftovers.

3. ****If you use fresh tomatoes instead of the tomato paste, sautee your tomatoes, garlic, turmeric, and cumin in a little olive oil or ghee and then add your red lentils and follow directions. 

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Authentic Middle Eastern Red Lentil Soup (Easy, Healthy, and Naturally Gluten-Free)

It's officially soup season, somewhere-- and red lentils make a great high protein, iron rich soup, while low in fat. If you love green split pea soup, wait till you try this Egyptian red lentil soup! 

Red lentils have been a staple in Middle Eastern kitchens for centuries—some say even since Biblical times, when Esau prepared a red lentil stew for his father, Jacob. Today, this comforting soup remains just as popular for its rich flavor, creamy texture, and wholesome nutrition.

If you enjoy split pea soup, you’ll love this easy red lentil soup. It has a similar consistency but a milder, more pleasant taste. Plus, it cooks much faster than split peas and is wonderfully budget-friendly. There’s no need to blend it—as red lentils naturally break down and melt into a creamy texture as they simmer (but you can).

Packed with plant-based protein, fiber, vitamins, minerals, and phytonutrients, red lentils are naturally low in fat and high in nutrition. The fiber in lentils is especially beneficial for digestive health and can help maintain steady blood sugar levels, support heart health, and keep you feeling full longer. They’re also an excellent source of natural iron, making them a healthy choice for the whole family.

When cooked, their red-orange color turns a warm golden yellow, creating a thick, satisfying soup that’s delicious alone or even served over fragrant Basmati rice and paired with a crisp salad. You can find red lentils in most supermarkets, as well as in Indian, Middle Eastern, or Spanish markets.

This authentic Middle Eastern red lentil soup recipe (called Adas or atz)  is an old family favorite, lovingly passed down from my mother-in-law, who brought her recipe with her when she came to the United States from Egypt. It’s wholesome, comforting, and completely vegan and gluten-free—a true taste of tradition that’s as nourishing as it is delicious

 Simple Red Lentil Soup Recipe                        

Ingredients:
2 cups red lentils, washed well 
2 large carrots, sliced thin or chopped into small pieces
4 cloves fresh garlic, peeled and chopped or pressed or use garlic powder (start with 1/2 teaspoon)
1 tsp cumin (or more to taste)
Himalayan salt and cracked pepper to taste
8 cups water

Optional garnish: chopped parsley
                                                                                                                                    
Directions:
Cover cleaned lentils with 8 cups of water in a medium soup pot. Add garlic and bring to a boil. Simmer until lentils are soft and carrots are cooked (about 1/2 hour). Add salt, pepper, and cumin  and simmer for 5 more minutes. Add 1/2 cup or more of water or broth at this point if soup is too thick ( soup will thicken up as it sits).

My Notes: 

* If you don't like garlic, leave it out. 

1. I sometimes call this a magic soup. It thickens as it sits. If you have leftovers, you will need to add more water or broth the next day when heating it up. The more you eat it, the more it seems to grow to a never ending pot of soup.

2. Soup needs to be watched when cooking and stirred occasionally so it doesn't burn, especially a thick soup such as this one. You may n need to add and a little (1/2 cup- cup) of water or vegetable broth as needed if the soup is too thick.

 

3. When she came to America, my mother-in-law would sometimes break up pretzels and put it in each bowl as she served it. She thought it added a nice crunch.

Try some of my other red lentil soup recipes: 

Curried Red Lentil Soup Recipe Link

Turkish Red Lentil Soup Recipe Link

My Easy Trick To Spice Up Lentil Soups Recipe Link

Mujadara- A Traditional Egyptian Recipe- Lentils, Rice, and Caramelized Onions

Make traditional Egyptian mujadara with lentils, rice, and caramelized onions. This heart-healthy plant-based Middle Eastern dish is vegan, gluten-free, and made with simple pantry staples.

Mujadara ( pronounced moo-ga-dara in Egypt) or (pronounced Meh-je-dera in Lebanon) is a delicious, yet simple, Middle Eastern classic entree made with  brown lentils, rice, and caramelized onions. 

My Mother-In-Law's Recipe

This mujadara recipe comes from my mother-in-law, who was born and raised in Cairo, Egypt. She lived there until the age of 49, surrounded by generations of family, culture, and food traditions. In the late 1960s, political unrest and rising religious persecution made it unsafe for Jewish families to remain, and she was forced to leave the only home she had ever known.

She escaped Egypt with her husband and five children, ranging in age from six months to seventeen years. Like many refugees, they arrived in the United States with very little — leaving behind their homes, money and possessions — but she brought her family’s traditional recipes that she knew by heart. 

While building a new life in New Jersey, learning English, and working multiple jobs, she continued to cook the foods that connected her to her past, her culture, and her memories of home.

Mujadara is one of those recipes. Naturally gluten-free and vegan, this simple dish made with lentils, rice, and caramelized onions is both nourishing and satisfying. It’s a complete plant-based protein and a good source of fiber, iron, and essential minerals, making it a healthy, affordable, and comforting meal that has been enjoyed for generations.

I served this tasty recipe last week with a large wedge of plain steamed red cabbage (which was fabulous too- I love cabbage) doused with a generous splash of fresh lime.

Use any kind of rice that you like: 

Choose your rice: Brown rice, white rice, or basmati. 

Personally, I used brown rice in this recipe.

It's all made in one pan and is quick and easy. It is a frugal, yet healthy recipe that fed the peasants but is fit for a king. 

Ingredients:

1 cup brown lentils, cleaned and washed

1 and 1/2 cup rice

Vegetable broth or 2 Tablespoons of olive oil for sautéing.

2 onions, sliced and caramelized

2 teaspoons of cumin seeds or ground cumin (or more to taste)

4 and 1/2 cups water (or vegetable broth)

optional: pinch of cinnamon (I prefer not)

salt and pepper to taste.

1/2 cup chopped parsley to decorate

Directions:

In a large dutch oven type of pan, sauté the onions in oil (or water) on slow until they are reddish and caramelized. Add lentils and rice on top of the caramelized onions and allow to toast a little;  stir or toss frequently for about 5 minutes Add cumin and water (or broth) bring to a boil, turn down heat and simmer covered on low until rice and lentils are soft. (about 1/2 hour) Add salt and pepper to taste and cinnamon if desired. 

Instant Pot Version: Here

MY NOTES:

1. Add the salt after the lentils are soft; some say if you add the salt in the beginning, it will keep the lentils from softening up.  Top with chopped parsley.

2, ** I have learned I can sauté the onions without oil over a high heat for a few minutes, stirring continuously, and then add 1/4 cup of water or broth and allow to simmer on a very low flame until onions are soft and reddish color (saves a lot of calories and fat)

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegan, and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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