Egyptian Lentil Soup (Shorbet Ads) Recipe

Introduction

Egyptian Lentil Soup, or Shorbet Ads, is a comforting and flavorful dish perfect for any season. Made with red lentils and warming spices like cumin and paprika, this soup is both nutritious and easy to prepare. It’s a delicious way to enjoy a taste of traditional Egyptian cuisine.

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 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 carrots, and sauté until they begin to soften.
3. Step 3: Add the red lentils, cumin, paprika, salt, and black pepper to the pot. Stir everything together and cook for 4-5 minutes until the spices become fragrant.
4. Step 4: Pour in the boiling water, stirring to combine all ingredients. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes or until the lentils are tender.
5. Step 5: Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, pulse the blender less or omit this step.
6. Step 6: Serve hot, garnished with optional toppings like coconut milk, fresh cilantro, crushed red pepper, a squeeze of lemon juice, or a drizzle of extra virgin olive oil.

Tips & Variations

• For a richer flavor, sauté the vegetables a bit longer until caramelized before adding the lentils.
• Try substituting vegetable broth for water to deepen the soup’s taste.
• Add a pinch of cinnamon or allspice for a warm, aromatic twist.
• Serve with warm pita bread or a side of rice for a complete meal.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. You can also freeze the soup 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 different types of lentils for this soup?

Red lentils are preferred because they cook quickly and break down easily to create a creamy texture. Other lentils can be used but may require longer cooking times and result in a different consistency.

Is the soup spicy?

This lentil soup is mildly spiced with cumin and paprika but not hot. You can add crushed red pepper or cayenne if you prefer some heat.

Egyptian Lentil Soup (Shorbet Ads) Recipe

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This Egyptian Lentil Soup, known as Shorbet Ads, is a comforting and flavorful dish made with red lentils, aromatic spices, and vegetables. It is a hearty, nutritious soup that is easy to prepare and perfect for a warming meal. The soup is traditionally pureed to a smooth texture but can be enjoyed with a chunkier consistency as well. Garnished with optional coconut milk, fresh cilantro, crushed red pepper, lemon juice, and extra virgin olive oil, this soup offers a delicious taste of Egyptian cuisine.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 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, peeled
• 2 medium shallots, roughly chopped

Main Ingredients

• 1 tablespoon unsalted butter
• 2 cups red lentils, washed and drained
• 4 cups boiling water

Spices

• 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

1. Prepare the vegetables: Cut the large carrot into chunks, peel the garlic cloves, and chop the shallots into quarters to prepare all the vegetables for cooking.
2. Cook aromatics: In a heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the garlic, shallots, and carrots, and cook them gently until they soften, enhancing their flavors without browning.
3. Add lentils and spices: Stir in the red lentils, ground cumin, paprika, salt, and black pepper with the softened vegetables. Continue to cook and stir the mixture for 4-5 minutes until the spices release their fragrance.
4. Add water and simmer: Pour the boiling water into the pot and stir everything together. Bring the water 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. Blend the soup: Once the lentils are tender, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend less or skip this step according to your preference.
6. Serve and garnish: Ladle the soup into bowls and garnish with optional coconut milk, fresh cilantro, crushed red pepper, a squeeze of lemon juice, and a drizzle of extra virgin olive oil to enhance the flavors.

Notes

• Red lentils cook faster than other lentil varieties, making this soup quick and easy.
• You can adjust the thickness of the soup by adding more or less water.
• For a vegan version, substitute the butter with olive oil or a plant-based butter alternative.
• The optional garnishes add extra flavors and creaminess but are not required.
• Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Egyptian Lentil Soup, Shorbet Ads, red lentil soup, vegetarian soup, Middle Eastern soup, easy lentil soup recipe, healthy soup