This Egyptian red lentil soup, called Shorbet Adas in Arabic, is an easy, vegan, and gluten-free Middle Eastern soup. Made with red split lentils, carrot, onion, garlic.
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.
To store: Let the soup cool to room temperature, then store it in an airtight container in the fridge, reheat it when you want to eat it (not for a long time).To freeze: Store the soup in a freezer-safe container and keep it in the freezer for a week or two.Reheating instructions: To reheat it, you need to add a splash of water and then reheat it on the stove top or in the microwave.