Egyptian Lentil Soup (Shorbat Ads)

Name: Egyptian Lentil Soup (Shorbat Ads)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Egypt
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 1 carrot, peeled and chopped; 1 medium tomato, chopped; 3 garlic cloves, minced; 300 g red lentils, rinsed; 1.5 liters vegetable or chicken stock; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp salt, or to taste; 1/2 tsp black pepper; 1 lemon, cut into wedges; Crispy fried onions and toasted pita bread, to serve

From Egypt

A velvety, golden soup of red lentils, carrot and cumin, finished with a squeeze of lemon and crispy fried onions. Simple, budget-friendly and deeply comforting.

Prep: 10 min
Cooking: 35 min
Total: 45 min
Serves: 6
Difficulty: Easy

Ingredients

For 6 servings

2 tbsp olive oil
1 large onion, chopped
1 carrot, peeled and chopped
1 medium tomato, chopped
3 garlic cloves, minced
300 g red lentils, rinsed
1.5 liters vegetable or chicken stock
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt, or to taste
1/2 tsp black pepper
1 lemon, cut into wedges
Crispy fried onions and toasted pita bread, to serve

Step by step

Step 1: Heat the oil in a large pot over medium heat. Add the onion and carrot and cook for 6 to 8 minutes until softened.
Step 2: Stir in the tomato and garlic and cook for 2 minutes more.
Step 3: Add the lentils, stock, cumin, coriander, salt and pepper. Bring to a boil, then lower the heat and simmer for 20 to 25 minutes, until the lentils are completely soft.
Step 4: Blend the soup until smooth with a stick blender, or carefully in batches in a regular blender.
Step 5: If it is too thick, add a splash of hot water. Taste and adjust the salt.
Step 6: Ladle into bowls and serve with lemon wedges for squeezing, crispy onions on top and warm pita on the side.