Egyptian Lentil Soup (Shorbet Ads) Recipe

Introduction

Egyptian Lentil Soup, also known as Shorbet Ads, is a comforting and flavorful dish perfect for any season. This simple recipe combines tender red lentils with warm spices and fresh aromatics for a hearty, nutritious meal.

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 the vegetables by chopping the carrot into chunks, peeling and leaving garlic cloves whole, and quartering the shallots.
2. Step 2: In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add garlic, shallots, and carrots, and cook until they begin to soften.
3. Step 3: Add the red lentils, cumin, paprika, salt, and black pepper to the pot. Stir continuously 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 heat to medium-low. Cover and simmer for 15–20 minutes, or until the lentils are tender.
5. Step 5: Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend lightly or leave some lentils whole.
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 richness, substitute the butter with olive oil or add a splash of cream before serving.
• If you like a smoky flavor, try adding a pinch of smoked paprika instead of regular paprika.
• To make it vegan, replace butter with olive oil and skip any dairy-based garnishes.
• Serve with warm pita bread or crusty rolls for a complete meal.

Storage

Store leftover lentil 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 thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils cook quickly and break down easily, making them ideal for this creamy soup. Brown or green lentils can be used but will require a longer cooking time and may produce a less smooth texture.

Is this soup suitable for freezing?

Yes, Egyptian Lentil Soup freezes well. Cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Egyptian Lentil Soup (Shorbet Ads) Recipe

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★★★★★

4.7 from 137 reviews

A comforting and flavorful Egyptian Lentil Soup (Shorbet Ads) made with red lentils, aromatic spices, and vegetables, simmered to tender perfection and blended to a smooth, creamy texture. This traditional soup is perfect as a nourishing appetizer or light meal and can be customized with a variety of fresh garnishes like coconut milk, cilantro, lemon juice, and olive oil.

• Author: Lara
• 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 (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 the vegetables: Peel and roughly chop 1 large carrot, peel 4 cloves of garlic, and quarter 2 medium shallots to get your vegetables ready for sautéing.
2. Sauté the aromatics: In a heavy bottomed pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add the garlic, shallots, and carrot chunks, and cook them gently until they begin to soften, about 3-5 minutes.
3. Add lentils and spices: Stir in 2 cups of washed red lentils along with 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Mix everything together and continue stirring for 4-5 minutes until the spices are fragrant.
4. Simmer the soup: Pour in 4 cups of boiling water, stir to combine all ingredients well. Bring the soup to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer gently for 15-20 minutes or until the lentils and vegetables are tender.
5. Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you prefer a chunkier texture, blend less to retain some pieces.
6. Serve with garnishes: Ladle the soup into bowls and top with optional garnishes such as a swirl of coconut milk, fresh cilantro, crushed red pepper flakes, a squeeze of lemon juice, and a drizzle of extra virgin olive oil to enhance the flavors.

Notes

• Adjust salt and pepper to taste depending on your preference.
• Red lentils cook quickly and break down easily, which makes the soup naturally creamy without added thickeners.
• If you don’t have an immersion blender, transfer the soup carefully in batches to a regular blender to puree.
• The soup can be made vegan by substituting butter with olive oil or another plant-based fat.
• Leftover soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 3 months.

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