Egyptian Lentil Soup (Shorbet Ads) Recipe

Introduction

Egyptian Lentil Soup, or Shorbet Ads, is a comforting and nutritious dish that is both simple and flavorful. This vibrant red lentil soup is gently spiced and perfect for a cozy meal any day of the week.

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, and extra virgin olive oil

Instructions

1. Step 1: Prepare your vegetables by chopping the carrot into chunks, peeling and leaving the garlic cloves whole, and cutting the shallots into quarters.
2. Step 2: In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the garlic, shallots, and carrots and cook until softened, about 5 minutes.
3. Step 3: Add the red lentils, ground cumin, paprika, salt, and black pepper to the pot. Stir well and cook for 4–5 minutes until the spices become fragrant.
4. Step 4: Pour in the boiling water and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 15–20 minutes 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 less or skip this step.
6. Step 6: Serve hot, garnished with your choice of coconut milk, fresh cilantro, crushed red pepper, lemon juice, or a drizzle of extra virgin olive oil.

Tips & Variations

• For extra depth, sauté the garlic and shallots until golden before adding the carrots.
• If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender to puree.
• Add a pinch of cayenne pepper for a spicier kick.
• Use vegetable broth instead of water for richer flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup can also be frozen for up to 2 months; 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 for this soup?

Red lentils are preferred because they cook quickly and break down easily, creating a creamy texture. Other lentils like green or brown can be used but will take longer to cook and may result in a chunkier soup.

Is this soup suitable for vegans?

This recipe uses butter, but you can substitute it with olive oil or a plant-based butter to keep it vegan-friendly without compromising flavor.

Egyptian Lentil Soup (Shorbet Ads) Recipe

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4.6 from 78 reviews

Egyptian Lentil Soup, known as Shorbet Ads, is a comforting and flavorful dish made with red lentils, aromatic spices, and vegetables. This hearty soup is traditionally pureed to a smooth texture but can be enjoyed with a bit of texture according to preference. It’s enhanced with optional garnishes such as coconut milk, fresh cilantro, lemon juice, and olive oil for added freshness and richness.

• Author: Bella
• 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 and aromatics

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

Base and spices

• 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. Prepare Vegetables: Cut the large carrot into chunks, peel the garlic cloves, and chop the shallots into quarters to get them ready for cooking.
2. Sauté Aromatics: In a heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the garlic, shallots, and carrots, and sauté until they soften and release their aromas.
3. Add Lentils and Spices: To the softened vegetables, add the washed red lentils, ground cumin, paprika, salt, and black pepper. Stir continuously for 4-5 minutes until the mixture becomes fragrant, allowing the spices to toast lightly.
4. Add Water and Simmer: Pour in 4 cups of boiling water and stir well to combine. Bring the pot to a boil, then reduce the heat to medium-low. Cover the pot and let the soup simmer for 15-20 minutes, or until the lentils are tender and cooked through.
5. Puree the Soup: Using an immersion blender, puree the soup directly in the pot until it reaches a smooth consistency. If you prefer a chunkier texture, blend less or skip this step.
6. Serve and Garnish: Ladle the soup into bowls and add optional garnishes such as a drizzle of coconut milk, fresh cilantro leaves, a squeeze of lemon juice, crushed red pepper, and extra virgin olive oil to enhance flavor and presentation.

Notes

• You can adjust the amount of salt and pepper according to your taste preference.
• For a richer flavor, substitute the unsalted butter with olive oil or ghee.
• The soup can be made thicker or thinner by adjusting the amount of water used.
• Use an immersion blender for easy pureeing; alternatively, transfer the soup in batches to a regular blender but be cautious with the hot liquid.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
• Optional garnishes add freshness and complexity but the soup is delicious on its own as well.

Keywords: Egyptian lentil soup, Shorbet Ads, red lentil soup, vegetarian soup, Middle Eastern soup, cumin lentil soup, easy lentil recipe