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.
Ingredients
Scale
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
Instructions
- Prepare the vegetables: Cut the large carrot into rough chunks, peel the garlic cloves, and quarter the shallots to get them ready for cooking.
- 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.
- 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.
- 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.
- 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.
- 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
