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

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.

TraditionalEverydayDinnerSoupBælgfrugterVegan
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Rate:
1.0 (1)
45 min total
4 servings
Easy

Ingredients

servings
Units
  • 7.1 oz Red lentils
  • 1 stk Onion (chopped)
  • 3 fed Garlic (minced)
  • 2 stk Carrots (sliced)
  • 1 tbsp Tomato paste
  • 1½ tsp Ground cumin
  • ½ tsp Turmeric
  • ½ tsp Paprika
  • 4¼ cup Vegetable broth
  • 2 tbsp Olive oil
  • 0.5 stk Lemon (juice)
  • 1 tsp Salt
  • ½ tsp 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. This builds a sweet, aromatic 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. Toast the spices briefly to release their flavor.
    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. Stir now and then so the lentils do not stick to the bottom.
    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. The soup should be creamy and lightly spiced.
    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. Serve with flatbread or pita if you like.
    2 min
    High heat

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Details

Nutrition

Calories

240kcal

Protein

12g

Fat

7g

Carbs

30g

Serving Size

350g

Dietary

Restrictions

  • Plant-based
  • Gluten free

Serving

Suggestions

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

Drink Pairings

  • • Alkoholfrei: A light beer or sparkling water with lemon

Side Pairings

  • • Toasted rye bread for dipping in the sauce

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: Freeze in portions without lemon — add lemon when reheating.

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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Comments

Author

M

Michael

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