Egyptian Lentil Soup (Shorbet Ads) Recipe

Introduction

Egyptian Lentil Soup, or Shorbet Ads, is a comforting and flavorful dish made from tender red lentils and aromatic spices. This easy-to-make soup is perfect for a cozy meal and can be customized with simple garnishes to suit your taste.

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 the garlic cloves, and cutting the shallots into quarters.
2. Step 2: In a heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the garlic, shallots, and carrots, and cook until softened.
3. Step 3: Add the red lentils, ground cumin, paprika, salt, and black pepper. Stir everything together and cook for 4-5 minutes until the spices become fragrant.
4. Step 4: Pour in the boiling water and mix the contents well. 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: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend just slightly or skip this step.
6. Step 6: Serve the soup hot, garnished with optional toppings such as coconut milk, fresh cilantro, crushed red pepper, lemon juice, or a drizzle of extra virgin olive oil.

Tips & Variations

• For a richer flavor, sauté the spices briefly with the vegetables before adding the lentils and water.
• Substitute butter with olive oil for a dairy-free version.
• Add a pinch of cayenne pepper for extra heat.
• Garnish with a squeeze of fresh lemon juice to brighten the flavors just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this recipe?

Red lentils are preferred for their quick cooking time and creamy texture, but you can substitute with yellow lentils. Brown or green lentils may take longer to cook and will result in a different texture.

Do I have to puree the soup?

No, blending the soup is optional. You can also mash the lentils lightly for a thicker, chunkier consistency if you prefer more texture.

Egyptian Lentil Soup (Shorbet Ads) Recipe

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4.7 from 82 reviews

Egyptian Lentil Soup, also known as Shorbet Ads, is a comforting and wholesome dish featuring red lentils simmered with aromatic spices and vegetables. This traditional Egyptian soup is smooth, hearty, and easy to prepare, making it a perfect starter or light meal. The use of cumin and paprika adds warmth and depth, while optional garnishes like coconut milk, fresh cilantro, and lemon juice enhance its vibrant flavors.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Egyptian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 large carrot, roughly chopped
• 4 cloves garlic
• 2 medium shallots, roughly chopped

Soup Base

• 1 tablespoon unsalted butter
• 2 cups red lentils, washed and drained
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground black pepper (adjust to taste)
• 4 cups boiling water

Optional Garnishes

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

Instructions

1. Prepare Vegetables: Peel and roughly chop one large carrot, peel four cloves of garlic, and quarter two medium shallots to prepare them for sautéing.
2. Sauté Aromatics: In a heavy-bottomed pot or Dutch oven, melt one tablespoon of unsalted butter over medium heat. Add the garlic, shallots, and carrot chunks, then cook gently until the vegetables soften, allowing their flavors to release.
3. Add Lentils and Spices: Stir in two cups of washed red lentils, two teaspoons of ground cumin, two teaspoons of paprika, one teaspoon of salt, and half a teaspoon of black pepper. Mix everything thoroughly and cook for 4 to 5 minutes until the mixture becomes fragrant.
4. Simmer the Soup: Pour in four cups of boiling water and stir to combine. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and let the soup simmer for 15 to 20 minutes, or until the lentils are tender and fully cooked.
5. Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. If you prefer some texture, blend less to keep a chunkier consistency.
6. Serve and Garnish: Ladle the soup into bowls and add optional garnishes like a drizzle of coconut milk, fresh cilantro, a squeeze of lemon juice, crushed red pepper, and a swirl of extra virgin olive oil to enhance the flavor.

Notes

• Adjust salt and pepper to taste, especially if using salted broth or stock instead of water.
• Red lentils cook quickly and tend to break down, giving the soup its creamy texture.
• Optional garnishes elevate the flavor and presentation but can be omitted for a simpler soup.
• For a vegan version, substitute butter with olive oil or a plant-based margarine.
• This soup pairs well with crusty bread or a side salad for a complete meal.

Keywords: Egyptian Lentil Soup, Shorbet Ads, Red Lentil Soup, Healthy Soup, Vegetarian Soup, Middle Eastern Soup