Egyptian Lentil Soup, or "Shorbet Adas," is a traditional Egyptian dish with roots that date back thousands of years. This delicious and nutritious soup has been warming the bellies and hearts of Egyptians throughout history, and now it's your turn to experience its magic.
Origins
This Egyptian lentil soup has been a family favorite for generations, rooted in the Middle East and North African traditions. Lentils have been a staple in the region for thousands of years, and this soup showcases their earthy and hearty flavor, paired with aromatic spices like cumin, turmeric, and coriander.
Why You Will Love This Recipe
This Egyptian lentil soup is not only delicious, but it's also nutritious, comforting, and satisfying.
The flavor of the lentils combined with the warm spices creates a harmonic and comforting taste. The soup is perfect for a cozy winter meal.
It's easy to prepare and packed with nutrients and flavors that will transport you to Egypt's bustling markets and sun-soaked landscapes.
Tips
- Rinse the lentils well before cooking to remove any debris or dust.
- To make the soup even creamier, you can blend the soup for a longer time or use an immersion blender.
- Add more stock to reach your desired consistency if the soup is too thick.
Ingredients
- onion, peeled & coarsely chopped
- garlic cloves, peeled (adjust quantity based on size and preference)
- carrots, peeled & coarsely chopped
- potato, peeled & coarsely chopped
- red lentils, thoroughly washed & drained
- tomatoes, peeled, seeds removed & coarsely chopped
- ground cumin
- ground turmeric
- ground coriander
- vegetable or chicken broth
- ghee (or your preferred fat; ghee is highly recommended for authentic flavor)
- Salt & pepper, to taste
Lentil selection
When selecting lentils for your recipes, it's essential to consider the type of lentil and its cooking characteristics. There are several varieties of lentils, each with unique flavors, textures, and cooking times. Here are some common lentil types and their uses:
- Red Lentils: Red lentils have a sweeter, nuttier taste and cook quickly. They break down when cooked, making them perfect for thick soups, dals, or purees. Cooking time: 15-20 minutes.
- Green Lentils: These have a mild, earthy flavor and retain their shape when cooked. They are ideal for salads, soups, and stews. Cooking time: 30-45 minutes.
- Brown Lentils: With a similar taste and texture to green lentils, brown lentils are versatile and commonly found in grocery stores. They're great for soups, stews, and vegetarian shepherd's pie dishes. Cooking time: 20-30 minutes.
- Yellow Lentils: These lentils are similar to red lentils in flavor and texture. They're commonly used in Indian cuisine for dishes like dals and curries. Cooking time: 15-20 minutes.
- Black (Beluga) Lentils: These small, shiny lentils resemble caviar, hence the name "Beluga." They have a rich, earthy flavor and hold their shape well when cooked. Black
Serving Suggestions
Serve this Egyptian lentil soup with oven-crisped whole-wheat pita croutons for an extra crunch and a sprinkle of dukkah for a burst of flavor.
You can also serve it with a fresh salad or warm pita bread for dipping.
Substitutions:
- You can use olive oil or vegetable oil instead of ghee, but ghee will give the soup a richer, more authentic flavor.
- Feel free to use vegetable stock instead of chicken stock for a vegetarian version.
- You can use green or brown ones if you don't have red lentils.
- If you don't have fresh tomatoes, canned tomatoes or tomato paste can be used as a substitute.
Equipment:
- Large pot
- Immersion blender or regular blender
- Baking sheet
- Knife or kitchen scissors
FAQs
Q: Do you have to soak lentils before cooking them?
No, you don't have to soak lentils before cooking them. Unlike beans, lentils cook relatively quickly and don't require soaking. However, it's a good idea to rinse them thoroughly under cold water in a fine mesh strainer before cooking to remove any dirt or debris. Suppose you still prefer to soak your lentils. In that case, you can do so for about 1-2 hours before cooking to slightly speed up the cooking process, but it's unnecessary.
Q: Can I freeze the soup for later?
A: Yes, this soup freezes well. Just let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
Q: Can I use green or brown lentils instead of red lentils?
A: While you can use green or brown lentils, red lentils will give the soup a smoother texture and a more vibrant color.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Follow the instructions below and adjust the cooking time to 4 hours on high or 6-8 hours on low.
📖 Recipe
Egyptian Lentil Soup
Ingredients
- 1 large onion peeled & coarsely chopped
- 3-6 garlic cloves peeled (adjust quantity based on size and preference)
- 2 medium-sized carrots peeled & coarsely chopped
- 1 large potato peeled & coarsely chopped
- 2 cups red lentils thoroughly washed & drained
- 1 cup tomatoes peeled, seeds removed & coarsely chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- ½ tablespoon ground coriander
- 8-10 cups vegetable or chicken broth
- 2 tablespoon ghee or your preferred fat; ghee is highly recommended for authentic flavor
- Salt & pepper to taste
For the Croutons:
- 2 whole-wheat pita bread loaves
- Olive oil
- Salt
Optional Ingredients:
- Fresh cilantro or parsley for garnish
- 1 teaspoon smoked paprika for an additional smoky flavor
- 1 tablespoon lemon juice for a tangy twist
Instructions
- Set a large pot over medium heat and melt the ghee. Toss in the onions, garlic, carrots, and potato, and cook, occasionally stirring, until they begin to soften, which should take about 7 minutes.
- Incorporate the lentils, tomatoes, cumin, turmeric, and coriander into the pot, cooking for another 1-2 minutes until the mixture becomes aromatic.
- Pour in the broth, and bring the mixture to a boil. Then, reduce the heat to low and let it simmer for 35-45 minutes until all the vegetables are tender (you can check the carrots for doneness).
- In the meantime, prepare the croutons: Preheat your oven to 400°F. Cut the pita bread into small squares using scissors or a knife, or tear them by hand into bite-sized pieces. Drizzle olive oil generously over the pita pieces, sprinkle with salt, and arrange them in a single layer on a baking sheet. Bake for 10-12 minutes or until they turn golden and crispy.
- Once the soup has cooked, use an immersion blender or a standard blender (in batches) to puree the soup until it reaches a smooth consistency. If you frequently make soup, investing in an immersion blender is a great idea, as it saves time and makes cleanup much easier.
- Taste the soup and adjust the seasoning as needed. Serve hot, topped with the crispy croutons and a sprinkle of dukkah, if desired. You can also garnish fresh cilantro or parsley for added color and flavor.
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