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    Home » Recipes » Mediterranean Soups and Stews

    Egyptian Red Lentil Soup

    By Lily・Published: Oct 11, 2020・Updated: Jun 6, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe

    This Egyptian red lentil soup, or shorbat adas, is a delicious blend of red lentils, tomatoes, garlic, onion, carrots, and potatoes. It's served with a squeeze of lemon and a dollop of heavy cream mixed in (optional).

    What You Will Love

    And if you are anything like me, easy meal options are the best. This lentil soup is freezer-friendly. Sometimes I don't have the capacity to figure out what's for dinner.

    And then add a little bit more stress in trying to find something packed full of nutrients that the whole family loves. My daughter (who hates vegetables) doesn't even know they are all blended in this delicious soup.

    Ingredient Notes

    • Lentils: The base of this soup uses dry red or yellow lentils. I do not recommend adding any other type of lentil or bean.
    • Vegetables: This shorbat adas recipe calls for fresh tomatoes, onions, garlic, carrots, and white potato. I recommend following the quantities of this recipe exactly as it is written because the ratios have been perfected over a generation. Literally. If you want to be creative with the ratios, try modifying after you try the recipe as is.
    • Stock: This lentil soup is made with water, chicken stock, or vegetable stock. If I don't have stock on hand, I use a bouillon cube in substitution.
    • Oil: I prefer to use extra virgin olive oil, however, you can use butter or avocado oil.
    • Salt and pepper to taste
    • Optional: You can squeeze some fresh lemon or mix in a tad bit of cream.
    ingredients to make red lentil soup

    How To Make Egyptian Red Lentil Soup

    Peel and chop the onions, garlic, carrots, and potato. In a large pot on the stovetop, add butter. Set the heat to medium-high heat. Once the butter has melted, add the onions and garlic. Saute for 2 to 3 minutes. Season with salt and pepper.

    Add the chopped carrots and potato.

    vegetables in a pot

    Add the lentils, tomatoes, and water (or broth). Bring the soup to a boil. Reduce the heat to medium and cover. Cook the soup for about 45 minutes, or until the carrots are soft. Add water or broth if the soup is running low. WARNING: you don't want to burn the lentils, so check on the soup every 10 to 15 minutes.

    red lentils and vegetables together

    Using a hand immersion blender, blend the lentils and vegetables together. Add salt and pepper if needed.

    pulsed red lentil soup

    Serve with cream and lemon wedges.

    Tips and Variations

    This recipe is really straightforward, so there's not too many ways to mess it up. However, if you have a pressure cooker or slow cooker, you can cook the soup a little bit differently.

    • Pressure cooker: If using a pressure cooker, follow all of the steps just like you would for a stovetop pot. Once all of the ingredients are in the pot, cover and pressurize. Cook the lentil soup for 30 minutes.
    • Slow cooker: If using a slow cooker, pan fry the onions and garlic with butter or oil. Transfer the cooked onions and garlic into the slow cooker pot. Add all of the remaining ingredients. Cover and cook on high for 4 hours or on low for 8 hours.
    • Eat shorbat adas with some fresh bread for a light meal, or eat it as an appetizer.
    • Other variations: You can fry some onions and add them to the top. Additionally, you can eat this soup with some rice. Or, if you want to add some protein, this soup can be eaten with some chicken. It's really very versatile.
    egyptian red lentil soup

    Health Benefits of Lentils

    Lentils are high in fiber and low in fat. The micronutrient ratio in lentils varies depending on the type, but they are packed with iron, phosphorus, magnesium, iron, calcium, and zinc.

    Not only do lentils pack a ton of micronutrients, but they also contain a good amount of protein, making them an excellent option for vegetarians and vegans.

    If you would like to read more about the types and health benefits of lentils, I've found this article helpful from Jessica Gavin, a culinary food scientist.

    Do I Need to Soak Lentils Prior to Cooking?

    Lentils do not require soaking prior to cooking like many other beans. This recipe does not require soaking, but it's recommended if there's time. I've tried this shorbat adas recipe with and without soaking the lentils, and there isn't a difference.

    At a minimum, soak and wash the lentils for a few minutes to make sure they are clean. My mother used to sort through the lentils when I was a kid because sometimes a rock would slip through. I feel like the lentil packaging factories have gotten better because I never find rocks in my lentils. The world has become a better place because of this.

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    📋 Recipe

    egyptian shorbat adas

    Egyptian Red Lentil Soup

    Author: Lily
    Course: Soup
    Cuisine: Egyptian
    Prep: 15 minutes mins
    Cook: 45 minutes mins
    Total: 1 hour hr
    5 from 4 votes
    Print Pin Rate Email
    Servings 8
    Shorbat adas is a Middle Eastern lentil soup recipe. It's vegan-friendly, freezer-friendly, tasty, and easy to make. This lentil soup is made with red lentils, garlic, onion, tomatoes, potatoes, and carrots.

    Ingredients
     
    US Customary - Metric

    • 1 lb red lentils
    • 1 lb tomatoes
    • 5 cloves of garlic
    • 2 large onions
    • 3 large carrots
    • 1 potato
    • 1 tablespoon butter or olive oil
    • 2½ quarts water or stock
    • salt and pepper to taste

    Instructions

    • Peel and chop the onions and garlic. Peel and chop the carrots and potato.
    • In a large pot on the stovetop, add butter. Set the heat to medium-high heat. Once the butter has melted, add the onions and garlic. Saute for 2 to 3 minutes. Season with salt and pepper.
    • Add the chopped carrots and potato. Add the lentils, tomatoes, and water (or broth). Bring the soup to a boil. Reduce the heat to medium and cover.
    • Cook the soup for about 45 minutes, or until the carrots are soft. Add water or broth if the soup is running low, you don't want to burn the lentils. Remove the lentil soup from heat.
    • Using a hand immersion blender, blend the lentils and vegetables together. Add salt and pepper if needed.
    • Serve with lemon and/or cream.

    Notes

    1. Add water or broth while cooking if necessary.
    2. The nutrition facts do not include any added cream.
    3. Soup can be stored in the fridge for up to 5 days or in the freezer for up to 4 months.
    4. If cooking in a pressure cooker like an instant pot, cook the shorbat adas on high for 30 minutes.
    5. If cooking in a slow cooker, cook the red lentil soup on high for 4 hours or low for 8 hours.

    Nutrition

    Serving: 3 cups | Calories: 240 kcal | Carbohydrates: 43 g | Protein: 16 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.1 g | Sodium: 24 mg | Potassium: 861 mg | Fiber: 19 g | Sugar: 4 g | Vitamin A: 4316 IU | Vitamin C: 17 mg | Calcium: 48 mg | Iron: 5 mg

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

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      Recipe Rating




    1. Anonymous

      June 01, 2025 at 1:17 am

      5 stars
      LILY, this the.real.thing
      Was born.in alexandria

      Reply
    2. Leslie

      January 28, 2024 at 4:00 pm

      5 stars
      I added cumin, coriander and paprika. Tastes pretty close to what I had in Cairo.

      Reply
      • Lily

        January 28, 2024 at 4:18 pm

        Those sound like great additions! Thanks for the comment

        Reply
    3. A.

      July 11, 2021 at 4:18 pm

      5 stars
      turned out great. Easy to warm up for leftovers too.

      Reply
      • Lily

        July 11, 2021 at 4:26 pm

        You can freeze this soup too! I always make a big batch then freeze some in individual servings for a quick weeknight meal.

        Reply
    4. K

      October 10, 2020 at 1:52 pm

      The recipe itself doesn't mention the tomatoes, but I'm guessing they're also chopped and added at the same time as the lentils? I picked up some red lentils today in preparation to make this soup and I'm looking forward to it!

      Reply
      • Lily

        October 11, 2020 at 5:08 am

        Oh my gosh, you are right- I just updated the recipe now, and included some new photos too! Let me know how you like it.

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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