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