Shorbat Adas (Egyptian Red Lentil and Lemon Soup)
Let me tell you the story of this comforting soup that has warmed Egyptian hearts for generations. Shorbat Adas, or red lentil soup with lemon, is much more than a simple potage: it's a true taste journey through the alleys of Cairo. Each spoonful transports you with its velvety texture and cumin notes that dance on your tongue. The lemon brings a bright freshness that awakens your taste buds, while the sweetness of the lentils envelops your palate. You'll love preparing this simple, quick, and incredibly flavorful soup, perfect for a light dinner or warming up on cool evenings. It's like a hug in a bowl – you'll fall in love, I promise!
Ingredients
- red lentils200 g
- onion1
- carrot1
- potato1
- garlic cloves3
- vegetable broth1 liter
- ground cumin1 teaspoon
- lemon1
- olive oil2 tablespoons
- saltto taste
- black pepperto taste
Instructions
- 1
Peel and dice the onion, carrot, and potato. Crush the garlic cloves.
- 2
In a large pot, heat the olive oil and sauté the onion until translucent. Add the garlic, carrot, and potato, and sauté for 2 minutes.
- 3
Add the rinsed red lentils, cumin, salt, and pepper. Pour in the vegetable broth and bring to a boil.
- 4
Reduce the heat and simmer for 25 minutes, until the lentils and vegetables are tender.
- 5
Blend the soup with an immersion blender until smooth and creamy.
- 6
Serve hot, drizzled with fresh lemon juice and a splash of olive oil. Accompany with toasted pita bread.
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