Egyptian Lentil Soup (Shorbet Ads) Recipe

Introduction

Egyptian Lentil Soup, or Shorbet Ads, is a comforting and flavorful dish that’s both hearty and simple to prepare. This vibrant soup combines tender red lentils with warm spices for a taste of traditional Egyptian home cooking.

Ingredients

• 1 large carrot (roughly chopped)
• 4 cloves garlic
• 2 medium shallots (roughly chopped)
• 1 tablespoon unsalted butter
• 2 cups red lentils (washed and drained)
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt (more or less to taste)
• 1/2 teaspoon ground black pepper (more or less to taste)
• 4 cups boiling water
• Optional garnishes: coconut milk, fresh cilantro, crushed red pepper, lemon juice, extra virgin olive oil

Instructions

1. Step 1: Prepare your vegetables by chopping the carrot into chunks, peeling and crushing the garlic cloves, and quartering the shallots.
2. Step 2: In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the garlic, shallots, and carrot, cooking gently until softened.
3. Step 3: Stir in the red lentils, ground cumin, paprika, salt, and black pepper. Cook for 4-5 minutes, stirring frequently, until the spices become fragrant.
4. Step 4: Pour in the boiling water, stir to combine, and bring the mixture to a boil. Then reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes or until the lentils are tender.
5. Step 5: Using an immersion blender, puree the soup until smooth. You can leave some texture if you prefer a chunkier consistency.
6. Step 6: Serve hot with your choice of optional garnishes like a swirl of coconut milk, fresh cilantro, a sprinkle of crushed red pepper, a squeeze of lemon juice, or a drizzle of extra virgin olive oil.

Tips & Variations

• For a creamier soup, add a dollop of coconut milk or plain yogurt right before serving.
• Adjust spices to your taste; a pinch of cayenne can add a nice heat if desired.
• Serve with warm pita bread or crusty rolls for a complete meal.
• Vegetarian and vegan friendly by using olive oil instead of butter.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils cook quickly and break down easily, making them ideal for this recipe. You can use yellow lentils similarly, but brown or green lentils require longer cooking and will keep more texture.

How can I make the soup spicier?

Add crushed red pepper flakes or a dash of cayenne pepper while cooking the spices in Step 3. You can also garnish with a sprinkle of chili powder or hot sauce when serving.

Egyptian Lentil Soup (Shorbet Ads) Recipe

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★★★★★

4.5 from 135 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Egyptian Lentil Soup, also known as Shorbet Ads, is a flavorful and hearty traditional soup made with red lentils, aromatic spices like cumin and paprika, and enriched with garlic, shallots, and carrots. It is pureed to a creamy texture and optionally garnished with ingredients like coconut milk, fresh cilantro, crushed red pepper, lemon juice, and extra virgin olive oil for a delicious, comforting meal perfect for any season.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large carrot (roughly chopped)
• 4 cloves garlic (peeled)
• 2 medium shallots (roughly chopped)

Main Ingredients

• 2 cups red lentils (washed and drained)
• 4 cups boiling water

Spices and Seasonings

• 1 Tablespoon unsalted butter
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt (more or less to taste)
• 1/2 teaspoon ground black pepper (more or less to taste)

Optional Garnishes

• Coconut milk
• Fresh cilantro
• Crushed red pepper
• Lemon juice
• Extra virgin olive oil

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Instructions

1. Prepare the vegetables: Cut the large carrot into rough chunks, peel the garlic cloves, and quarter the shallots to get them ready for cooking.
2. Soften the aromatics: In a heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the garlic, shallots, and carrot pieces, allowing them to soften gently without browning, which usually takes a few minutes.
3. Add spices and lentils: Stir in the red lentils along with ground cumin, paprika, salt, and black pepper. Mix everything thoroughly and continue stirring for about 4 to 5 minutes until the spices become fragrant.
4. Cook the soup: Pour in the boiling water, stir to combine the ingredients again, and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 20 minutes or until the lentils are tender and fully cooked.
5. Blend the soup: After cooking, use an immersion blender to puree the soup to your desired consistency. For a smooth, creamy texture, blend thoroughly; if you prefer some texture, pulse delicately, leaving some lentils intact.
6. Serve with optional garnishes: Ladle the soup into bowls and add optional garnishes like a swirl of coconut milk, fresh cilantro leaves, a sprinkle of crushed red pepper, a squeeze of lemon juice, and a drizzle of extra virgin olive oil to enhance the flavor and presentation.

Notes

• Rinse lentils thoroughly before cooking to remove impurities.
• Adjust salt and pepper according to personal taste.
• Use fresh spices for best flavor.
• If you lack an immersion blender, transfer soup in batches to a regular blender, but be careful with hot liquid.
• To make it vegan, substitute butter with olive oil or vegan margarine.
• Adding a pinch of turmeric or cinnamon can add a unique twist.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Egyptian

Keywords: Egyptian lentil soup, Shorbet Ads, red lentil soup, vegetarian soup, stovetop soup, Middle Eastern recipe, healthy lentil soup