This Egyptian red lentil soup, called in Arabic Shorbet Adas, is an easy, vegan and gluten-free Middle Eastern style soup. Made with with red split lentils, carrot, onion, garlic and seasoned with warm Mediterranean Seasonings.
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Egyptian Red Lentil Soup
I love one-pot recipes like this because they make cleaning easier; this recipe is also freezer-friendly. I like to serve it with Gyro Bread or Tomato And Onion Salad for a delicious light dinner.
let's talk about lentils; Although there are many types of lentils (red, green, and brown), I have used red lentils because they are so much easier to break down, making them the best for this creamy vegetarian lentil soup.
Also, it is not necessary to soak the lentils to make this soup because red lentils cook fast and become puree quickly in no time.
The seasonings I used are so simple and go SO well with lentils, I used just cumin, salt, pepper and chilli flakes. My mother sometimes likes to add turmeric, ginger and paprika.
Why You'll Love It
- Delicious, creamy soup loaded with veggies, suitable for the whole family.
- The recipe is so easy to make with a dump-and-cook technique, and the step-by-step instructions are easy to follow.
- Light soup recipe and perfect for a vegetarian or vegan diet.
- Easy meal to prepare in one pot that is freezer-friendly.
- this recipe is 100% dairy-free, gluten-free and vegan.
Ingredients
I’m excited to bring you this vegan lentil soup recipe; it makes six large bowls of soup.
Red split lentils: The star of this recipe.
Veggies: I used garlic, onion, chopped tomatoes and fresh carrots. However, you may add any more veggies you like.
Seasonings: This Egyptian red lentil soup (Shorbat Adas) is loaded with Middle Eastern flavors such as cumin, chilli powder, ground coriander and black pepper.
Topping: Garnish with some chopped spring onion.
How To Make Egyptian Red Lentil Soup (Shorbet Adas)
One: Start by washing the onion, carrots and tomatoes. Chop the onion and carrots after peeling them.
Two: Wash the lentil and put it in a stockpot, add the chopped onion, carrots, tomatoes and garlic cloves to the pot.
Three: Pour water in the stockpot until it covers the mixture then bring up to boil and reduce the heat.
Four: Keep cooking until all the vegetables are fully cooked. Remove the stockpot from the heat and let it cool.
Five: Now, purée all the mixture using the blender or immersion blender. Pour the smooth mixture in a stockpot and add all the spices.
Six: On low heat, leave it to simmer for 10 minutes until it becomes thick ( if it becomes too thick you can add some water to thin it out).
seven: Garnish with some chopped spring onions. Serve hot.
Tips and Variations
- You may add some other veggies such as potatoes or bell pepper to this recipe, such as spinach and bell pepper.
- Beat the soup very well to get a smooth texture.
- Add some caramelised onion on top of your dish.
- You may also add some vermicelli after blending the lentils and veggies; To cook with the mixture and spices.
- Add some fresh herbs such as cilantro, basil, thyme or parsley.
- I made this soup with only water. However, you can use chicken, beef or vegetable broth if you like.
- Cook this recipe in the pressure cooker; it will take about 25-30 minutes.
Serving Suggestions
Serve it with pitta bread, naan bread or garlic bread along with simple rocket salad or beetroot and goats cheese salad.
Storage
To store: Let the soup cool to room temperature then store it in an airtight container in the fridge, it will last for a week.
To freeze: You can store the soup in a freezer-safe container and keep it in the freezer for a 2-3 months.
Reheating instructions: To reheat lentil soup, you need to add a splash of water and then reheat it on the stove top or in the microwave.
Easy Soup Recipes
- Greek Lemon Chicken Orzo Soup
- Molokhia Soup Recipe - Egyptian Recipe
- Traditional Irish Lamb Stew Recipe
- Chicken Lentil Soup - Easy Moroccan Recipe
- Old Fashioned Chicken And Rice Soup (Easy Recipe)
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Recipe Card
Egyptian Red Lentil Soup (Shorbet Adas)
Ingredients
- 2 Cups Red lentil
- 4 Cloves Garlic
- 1 Onion Big
- ½ Cup Tomatoes Chopped
- 2 Carrots Big
Spices:
- ½ teaspoon Salt
- ¼ teaspoon Chilli powder
- ⅛ teaspoon Ground black pepper
- ½ teaspoon Cumin
- ¼ teaspoon Ground coriander
Topping:
- ¼ Cup Spring onion Chopped
Instructions
- Start by washing the onion, carrots and tomatoes.
- Chop the onion and carrots after peeling them.
- Now, wash the lentil and put it in a stockpot.
- After that, add the chopped onion, carrots, tomatoes and garlic cloves to the lintel.1 Onion, 2 Carrots, ½ Cup Tomatoes
- Pour water in the stockpot until it covers the mixture then bring up to boil and reduce the heat.
- Keep cooking until all the vegetables are fully cooked.
- Remove the stockpot from the cooker and let it cool.
- After that, purée all the mixture using the blender.
- Then, pour the smooth mixture in a stockpot and add all the spices.2 Cups Red lentil, 4 Cloves Garlic, ½ teaspoon Salt, ¼ teaspoon Chilli powder, ⅛ teaspoon Ground black pepper, ¼ teaspoon Ground coriander
- Now, on low heat, leave it to simmer for 10 minutes until it becomes thick ( if it becomes too thick you can add some water to thin it out).
- Garnish with some chopped spring onions.¼ Cup Spring onion
- Serve hot.
Notes
- Blend the soup very well to get a smooth texture.
- Add some caramelised onion on top of your dish.
- You may also add some vermicelli after blending the lentils and veggies; To cook with the mixture and spices.
- I made this soup with only water. However, you can use chicken, beef or vegetable stock if you like.
- Cook this recipe in the pressure cooker; it will take about 25-30 minutes.
Beth says
This soup was incredible! I added a pinch of cayenne pepper and 2-3 small potatoes.
Jessica says
I used chicken broth instead of water, and it added a nice flavour to the soup.
Licia says
Delicious soup! I didn't have cumin, so i added turmeric instead. I also added extra carrots to get more vitamins A 🙂