Shorbat adas (egyptian red lentil soup) Recipe

Cooking Directions

• STEP 1.Start by rinsing the red lentils thoroughly under cold water.
• STEP 2.In a large pot, heat some olive oil and saut茅 the onions and garlic until they become translucent.
• STEP 3.Add the rinsed lentils to the pot and stir well to combine with the onions and garlic.
• STEP 4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 6.Season the soup with salt, pepper, cumin, and coriander, adjusting the flavors to your liking.
• STEP 7.Serve the shorbat adas hot, garnished with a squeeze of lemon juice and a sprinkle of fresh herbs like parsley or cilantro.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To enhance the flavor of the soup, you can add a bay leaf or a cinnamon stick while simmering the lentils.
• For a thicker consistency, you can add less vegetable broth or simmer the soup for a longer time.
• If you prefer a chunkier texture, you can reserve some cooked lentils before pureeing the soup and add them back in at the end.

Storage and Serving

• Shorbat adas is best served hot as a main course or as a starter.
• You can serve it with crusty bread or pita bread on the side.
• If you want to make it a more substantial meal, you can add cooked rice or quinoa to the soup.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.