Egyptian Lentil Soup (Shorbet Ads) Recipe
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.
- 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
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
- Prepare Vegetables: Cut the large carrot into chunks, peel the garlic cloves, and chop the shallots into quarters to get them ready for cooking.
- 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.
- 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.
- 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.
- 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.
- 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
