Egyptian Lentil Soup (Shorbet Ads) Recipe

Introduction

Egyptian Lentil Soup, known as Shorbet Ads, is a comforting and flavorful dish perfect for any season. This hearty soup combines tender red lentils with aromatic spices, creating a warming bowl that’s both nutritious and easy to prepare.

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, and extra virgin olive oil

Instructions

1. Step 1: Prepare your vegetables by cutting the large carrot into chunks, peeling the garlic cloves, and chopping the shallots into quarters.
2. Step 2: In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the garlic, shallots, and carrots, and cook until they begin to soften.
3. Step 3: Add the red lentils, ground cumin, paprika, salt, and black pepper to the pot. Stir everything together and cook for 4 to 5 minutes, until the spices are fragrant.
4. Step 4: Pour in the boiling water and mix well. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 15 to 20 minutes, or until the lentils are tender.
5. Step 5: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend less or skip this step.
6. Step 6: Serve hot, garnished with optional coconut milk, fresh cilantro, crushed red pepper, lemon juice, or extra virgin olive oil as desired.

Tips & Variations

• For a richer flavor, toast the cumin and paprika in the butter for a minute before adding the vegetables.
• If you don’t have shallots, substitute with yellow onion for a similar taste.
• Add a squeeze of fresh lemon juice to brighten the soup just before serving.
• Use vegetable broth instead of water for a more savory base.
• Garnish with a swirl of coconut milk or plain yogurt for added creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened. This soup also freezes well—thaw overnight in the fridge and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils work best because they cook quickly and break down easily to create a smooth texture. Other lentils like green or brown lentils take longer to cook and may not puree as smoothly.

Is this soup suitable for vegans?

The traditional recipe uses butter, but you can easily make it vegan by substituting the butter with olive oil or another plant-based oil.

Egyptian Lentil Soup (Shorbet Ads) Recipe

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4.7 from 94 reviews

This Egyptian Lentil Soup, also known as Shorbet Ads, is a comforting and flavorful dish made with red lentils, aromatic spices, and fresh vegetables. It’s easy to prepare on the stovetop and can be customized with optional garnishes such as coconut milk, fresh cilantro, crushed red pepper, lemon juice, and olive oil. This wholesome soup is perfect for a nourishing meal any day of the year.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 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

• 2 cups red lentils, washed and drained
• 4 cups boiling water

Spices & Seasonings

• 1 tablespoon unsalted butter
• 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. These vegetables will form the flavor base of the soup.
2. Sauté the aromatics: In a heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the garlic, shallots, and carrot pieces. Cook them gently to soften, allowing their flavors to develop, about 4-5 minutes.
3. Add lentils and spices: Add the red lentils, ground cumin, paprika, salt, and black pepper to the pot. Stir everything together, cooking for an additional 4-5 minutes until fragrant, allowing the spices to bloom.
4. Simmer the soup: Pour in the boiling water, stir the contents to combine. Increase heat to bring the soup to a boil, then reduce to medium-low heat. Cover the pot and simmer for 15-20 minutes, or until the lentils are tender and cooked through.
5. Puree the soup: Once the lentils are soft, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend less or skip this step. Adjust seasoning if needed.
6. Serve and garnish: Ladle the soup into bowls and add optional garnishes such as a swirl of coconut milk, fresh cilantro, a squeeze of lemon juice, crushed red pepper flakes, or a drizzle of extra virgin olive oil to enhance flavor and presentation.

Notes

• You can adjust the consistency by adding more water if the soup is too thick after blending.
• For a vegan version, substitute the butter with olive oil or coconut oil.
• This soup reheats well and can be stored in the refrigerator for up to 3 days.
• Adding a squeeze of lemon just before serving brightens the flavors.

Keywords: Egyptian Lentil Soup, Shorbet Ads, Lentil Soup, Red Lentils, Vegetarian Soup, Middle Eastern Soup, Stovetop Soup, Healthy Soup