Egyptian Lentil Soup (Shorbet Ads) Recipe

Introduction

Egyptian Lentil Soup, also known as Shorbet Ads, is a comforting and nutritious dish packed with warm spices and wholesome lentils. It’s simple to make and perfect for a cozy meal any day of the week.

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
• ½ 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 cook until they soften, about 5 minutes.
3. Step 3: Add the lentils, cumin, paprika, salt, and black pepper to the pot. Stir everything together and cook for 4-5 minutes until the spices are 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: Use an immersion blender to puree the soup until smooth. If you prefer some texture, blend it less or leave it chunky.
6. Step 6: Serve warm, 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 a richer flavor, sauté the garlic and shallots in olive oil instead of butter.
• Add a pinch of cayenne pepper for extra heat.
• Swap red lentils for yellow lentils for a slightly different texture but similar taste.
• If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if it has thickened. This soup can also be frozen 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 dried garlic or garlic powder instead of fresh garlic?

Fresh garlic provides the best flavor, but if you don’t have it, ½ teaspoon of garlic powder can be substituted. Add it with the spices to avoid burning.

Is it necessary to wash and drain the lentils?

Yes, rinsing lentils helps remove any dust or debris and reduces excess starch, resulting in a cleaner, less foamy soup.

Egyptian Lentil Soup (Shorbet Ads) Recipe

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Egyptian Lentil Soup, known as Shorbet Ads, is a comforting and flavorful dish made with red lentils, aromatic spices, and vegetables. This hearty soup is simple to prepare and perfect for a nutritious and warming meal, naturally gluten-free and rich in protein and fiber.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Egyptian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main 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, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 4 cups boiling water

Optional Garnishes

• Coconut milk
• Fresh cilantro
• Crushed red pepper
• Lemon juice
• Extra virgin olive oil

Instructions

1. Prepare your vegetables: Cut the large carrot into chunks, peel the garlic cloves, and quarter the shallots.
2. Soften vegetables: In a heavy bottomed pot or dutch oven, melt the unsalted butter over medium heat. Add the chopped garlic, shallots, and carrots, allowing them to soften gently without browning.
3. Cook spices and lentils: Add the washed red lentils, ground cumin, paprika, salt, and black pepper to the pot. Stir together and cook for 4-5 minutes until the spices become fragrant.
4. Add water and simmer: Pour in the boiling water and mix well. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes or until the lentils are tender.
5. Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth. For a chunkier texture, blend less thoroughly according to preference.

Notes

• Adjust salt and pepper according to taste.
• Red lentils cook quickly and tend to thicken the soup nicely.
• Optional garnishes such as coconut milk and lemon juice add creaminess and brightness.
• The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Use a heavy bottom pot or dutch oven for even cooking and to prevent sticking.

Keywords: Egyptian Lentil Soup, Shorbet Ads, Lentil Soup Recipe, Red Lentils, Healthy Soup, Gluten Free Soup