Egyptian Lentil Soup, or Shorbat Adas, is a staple in Egyptian households, beloved for its hearty, comforting, and nutritious qualities. This traditional dish is not only flavorful but also steeped in history, tracing back to ancient times and enjoyed across various regions of the Middle East.
The soup features red lentils, also known as Indian lentils, giving it a beautiful golden hue. Enhanced with an array of vegetables and spices, the soup is deliciously aromatic, often served with lemon and crispy bread cubes for added texture. Its high nutritional value makes it a popular choice, especially during the colder months.
Ingredients
- 2 tbsp vegetable oil
- 2 medium onions, finely chopped
- 1 potato, cubed
- 2 medium carrots, cubed
- 1 cup red lentils
- 1 pack chicken stock
- 7 cups hot water
- ½ tsp turmeric
- 1 tsp cumin
- ½ tsp black pepper
- Salt to taste
- ½ cup lemon juice
- ¼ cup olive oil (for soup)
- 4-6 slices of bread, cubed
- ½ cup olive oil (for bread)
- 1 tsp dry mint
- ½ tsp hot pepper or paprika
Preparation
- Heat 2 tbsp of vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until wilted.
- Add the cubed potato and continue to sauté for two minutes.
- Add the cubed carrots and sauté for another two minutes.
- Pour in enough hot water to cover the vegetables and let them cook for a few minutes.
- Add the washed red lentils and sauté with the vegetables over low heat.
- Stir in one pack of chicken stock, then add 5 cups of hot water.
- Incorporate ½ tsp of turmeric, 1 tsp cumin, and ½ tsp black pepper. Bring the mixture to a boil.
- Add 2 more cups of hot water and simmer on low heat until the soup thickens.
- While the soup is simmering, prepare the bread cubes. Toss them with ½ cup olive oil, 1 tsp dry mint, and ½ tsp hot pepper. Distribute them on a parchment-lined tray and bake until browned.
- Once the vegetables are tender, blend the soup using an immersion blender or a regular blender (after it has cooled slightly). If using a blender, return the soup to the pot and bring it to a boil again.
- Adjust salt to taste, add ½ cup lemon juice, and ¼ cup olive oil. Mix well and serve hot.
Did you know?
Lentils have been a part of Middle Eastern cuisine since ancient times, making them one of the oldest cultivated crops. Their high protein content makes them a popular ingredient in vegetarian and vegan dishes. In Egyptian culture, Shorbat Adas is especially cherished during Ramadan for breaking the fast, thanks to its nutrient-rich profile that replenishes energy levels.
Moreover, lentils come in various shades – red, yellow, brown, and green – each lending a distinct texture and flavor to the dish. While red lentils cook quickly and become mushy, lending to a creamy soup, brown and yellow lentils hold their shape better, offering a more textured experience. This versatility means Shorbat Adas can be tailored to different preferences, sometimes featuring rice, tomatoes, or additional spices to create a spicy variation.
The use of lemon juice not only enhances the flavor but also aids in iron absorption from the lentils, making this dish even more beneficial. Whether you’re exploring the traditional Egyptian style or experimenting with other Arabic variations, Shorbat Adas remains a delicious and calorie-friendly option for any meal.
