Name: Egyptian Lentil Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Egyptian
Ingredients: 1 large carrot, roughly chopped; 4 cloves garlic; 2 medium shallots, roughly chopped; 1 tablespoon unsalted butter; 2 cups red lentils, washed and drained; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon salt (adjust to taste); 1/2 teaspoon ground black pepper (adjust to taste); 4 cups boiling water; Optional garnishes: Coconut milk, Fresh cilantro, Crushed red pepper, Lemon juice, Extra virgin olive oil

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A staple in Egyptian kitchens, Shorbet Ads is a wholesome red lentil soup that combines humble ingredients with bold, comforting flavor. Infused with cumin, paprika, and sautéed aromatics, this naturally vegan soup is smooth, satisfying, and surprisingly easy to make. Whether you’re seeking a warming lunch or a nourishing dinner, this dish delivers with every spoonful. Egyptian Lentil Soup

Why You’ll Love This Recipe

This Egyptian lentil soup is a celebration of simplicity and taste. Here’s why you’ll love it:

Naturally vegan and dairy-free
Quick and easy to prepare in just over 30 minutes
Full of protein and fiber from red lentils
Deeply flavorful thanks to warming spices
Budget-friendly and made with pantry staples
Easily customizable with your favorite garnishes
Perfect for meal prep or make-ahead lunches

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large carrot, roughly chopped
4 cloves garlic
2 medium shallots, roughly chopped
1 tablespoon unsalted butter
2 cups red lentils, washed and drained
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt (more or less to taste)
1/2 teaspoon ground black pepper (more or less to taste)
4 cups boiling water

Optional Garnishes
Coconut milk
Fresh cilantro
Crushed red pepper
Lemon juice
Extra virgin olive oil

Directions

Chop the carrot, peel the garlic, and roughly quarter the shallots.
In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the garlic, shallots, and carrot. Sauté until softened, about 5 minutes.
Stir in red lentils, cumin, paprika, salt, and black pepper. Cook for 4–5 minutes, allowing the spices to bloom.
Pour in boiling water and stir well to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15–20 minutes, or until lentils are tender.
Use an immersion blender to blend the soup to your preferred consistency. For a chunkier texture, blend partially.
Serve warm with your choice of garnishes such as coconut milk, fresh cilantro, lemon juice, crushed red pepper, or a drizzle of olive oil.

Servings and timing

Servings: 8 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 185 kcal per serving

Variations

Spicier Kick: Add a pinch of cayenne pepper or crushed red pepper while cooking.
Oil-Free: Replace butter with a splash of vegetable broth for a completely oil-free version.
Creamier Texture: Stir in a splash of coconut milk before blending for a velvety finish.
Added Vegetables: Toss in diced tomatoes, celery, or zucchini for extra nutrition and bulk.
Lemon Zest: Add lemon zest along with juice for a brighter citrus flavor.
Herb Infusion: Add a bay leaf or a sprig of thyme during simmering, removing before blending.

Storage/Reheating

Store cooled lentil soup in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, warm gently on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally, until hot.

FAQs

What kind of lentils should I use for this soup?

Red lentils are best for this recipe as they cook quickly and break down easily, creating a creamy texture.

Can I use onions instead of shallots?

Yes, you can substitute 1 medium yellow or white onion in place of the shallots.

Is this soup spicy?

Not by default. It’s mildly spiced with cumin and paprika, but you can add heat with crushed red pepper or cayenne.

Can I use a regular blender instead of an immersion blender?

Yes. Let the soup cool slightly, then carefully blend in batches using a standard blender. Be cautious with hot liquids.

What does Shorbet Ads mean?

“Shorbet Ads” translates to “lentil soup” in Arabic, commonly referring to this traditional Egyptian version made with red lentils.

Can I make this without butter?

Absolutely. Use olive oil or another plant-based oil, or skip the fat entirely and sauté the vegetables in broth.

What can I serve with this soup?

Serve with warm flatbread, rice, or a simple salad for a complete meal.

Can I double the recipe?

Yes, this recipe doubles well. Just make sure your pot is large enough to handle the increased volume.

Why do I need to use boiling water?

Using boiling water helps the lentils cook faster and more evenly without lowering the pot’s temperature drastically.

Does this soup thicken as it sits?

Yes, it thickens slightly upon standing. If needed, stir in a bit of water or broth when reheating to reach desired consistency.

Conclusion

Egyptian lentil soup (Shorbet Ads) is a soul-warming dish that combines tradition with simplicity. With its hearty texture, rich flavor, and minimal ingredients, it’s the perfect go-to for quick weeknight dinners or nourishing meal prep. Customize it to your taste, enjoy it fresh, or save it for later—this timeless recipe delivers comfort every time.