Egyptian Red Lentil Soup (Shorbat Ads) | Easy Vegan Recipe
Dinner

Egyptian Red Lentil Soup (Shorbat Ads) | Easy Vegan Recipe

A creamy, spiced Egyptian soup with red lentils, garlic, cumin and lemon – warming, filling and packed with flavor.

TraditionalEverydayDinnerVeganEgyptiskegyptian lentil soup
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Rate:
1.0 (1)
45 min total
4 servings
Easy

Ingredients

servings
  • 200 g Red lentils
  • 1 stk Onion (chopped)
  • 3 fed Garlic (minced)
  • 2 stk Carrots (sliced)
  • 1 spsk Tomato paste
  • 1.5 tsk Ground cumin
  • 0.5 tsk Turmeric
  • 0.5 tsk Paprika
  • 1 l Vegetable broth
  • 2 spsk Olive oil
  • 0.5 stk Lemon (juice)
  • 1 tsk Salt
  • 0.5 tsk Black pepper

Instructions

  1. 1

    Sauté onion and garlic

    1. Heat olive oil in a pot and cook the onion and garlic for 3–4 minutes until soft and lightly golden.
    2. Det giver en sød og aromatisk base.
    4 min
    Medium heat
  2. 2

    Add vegetables and spices

    1. Add carrots, tomato paste, cumin, turmeric and paprika. Stir for 1 minute.
    2. Krydderierne skal lige ristes let for at frigive smagen.
    1 min
    Medium heat
  3. 3

    Simmer the soup

    1. Add lentils, broth, salt and pepper. Simmer for 20–25 minutes until the lentils are completely tender.
    2. Rør af og til, så linserne ikke sætter sig i bunden.
    25 min
    100°C
  4. 4

    Blend and season

    1. Blend the soup smooth with an immersion blender. Season with lemon juice, salt and extra cumin if needed.
    2. Suppen skal være cremet og let krydret.
    3 min
    Low heat
  5. 5

    Serve

    1. Serve the soup hot topped with fresh cilantro and, optionally, a drizzle of olive oil or a spoonful of yogurt.
    2. Server evt. med fladbrød eller pita til.
    2 min
    High heat

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Details

Nutrition

Calories

240kcal

Protein

12g

Fat

7g

Carbs

30g

Serving Size

350g

Serving

Suggestions

  • • Serve right away with a lemon wedge on the side.

Drink Pairings

  • • non-alcoholic: Water with lemon

Side Pairings

  • • Pita bread

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 4°C
  • • Method: Store in an airtight container in the fridge for up to 3 days.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Frys i portioner, uden citron – tilsæt ved genopvarmning

Tips

Preparation

  • • Rinse the lentils thoroughly before cooking to remove excess starch.
  • • Use freshly ground cumin for a more intense flavor.

Cooking

  • • Toast the spices briefly in the oil – it makes the soup taste authentic.
  • • Don't over-blend – the soup should keep a little texture.

Serving

  • • Top with fresh cilantro and a drizzle of olive oil.
  • • Serve with warm pita or naan.

Variations

Flavor

  • Add red pepper flakes for more heat.
  • Stir in a splash of coconut milk instead of cream for a rounder flavor.

Health

  • Already vegan and gluten-free – serve with whole-wheat pita for extra fiber.

Method

  • Can be oven-baked: cook in a covered Dutch oven at 350 °F for about 50 minutes.

Toppings

  • Fresh cilantro and a lemon wedge
  • Toasted bread or garlic pita
  • A spoonful of yogurt or tahini

Author

M

Michael

Madentusiast med forkærlighed for varme krydderier og autentiske smage fra Mellemøsten.

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Author

M

Michael

Madentusiast med forkærlighed for varme krydderier og autentiske smage fra Mellemøsten.

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