Egyptian Lentil Soup (Shorbet Ads) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
