Egyptian Lentil Soup, also known as “Shorbat Adas,” is a staple in Egyptian cuisine, beloved for its hearty, comforting, and flavorful qualities. This traditional soup combines red lentils with a blend of aromatic spices such as cumin, coriander, and garlic, often accompanied by vegetables like carrots, tomatoes, and onions. It’s a simple yet rich dish that is not only nutritious but also incredibly satisfying. Served with a squeeze of fresh lemon juice and a side of warm, crusty bread, Egyptian Lentil Soup is a perfect meal for any time of the day, offering a delicious taste of Middle Eastern hospitality and warmth.
Ingredients:
1 cup red lentils
1 large onion, chopped
2 carrots, peeled and diced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
2 tablespoons olive oil
Juice of 1 lemon
Fresh cilantro, chopped, for garnish
Directions:
Rinse the red lentils in cold water until the water runs clear.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the carrots to the pot and cook for another 2-3 minutes.
Stir in the ground cumin, turmeric, cinnamon, and cayenne pepper, cooking for about 1 minute until fragrant.
Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils and carrots are tender.
Use an immersion blender to partially blend the soup for a thicker consistency, leaving some lentils and carrots whole.
Stir in the lemon juice and season with salt and black pepper to taste.
Serve hot, garnished with chopped cilantro.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 180 kcal | Servings: 6 servings