Shorbat adas is a Middle Eastern red lentil soup recipe. It's vegan-friendly, freezer-friendly, tasty, and easy to make. This recipe is the Egyptian version, and it has been perfected over a generation.
- 1 lb of red lentils
- 1 lb of tomatoes
- 5 cloves of garlic
- 2 large onions
- 3 large carrots
- 1 potato
- 3 tbsp of butter or olive oil
- 2 quarts of water or stock
- Salt and pepper to taste
- Soak the lentils for 3 hours.
- 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.
- Remove 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.
- The nutrition facts do not include any added cream.
- Soup can be stored in the fridge for up to 5 days or in the freezer for up to 4 months.
- If cooking in a pressure cooker like an instant pot, cook the shorbat adas on high for 30 minutes.
- If cooking in a slow cooker, cook the red lentil soup on high for 4 hours or low for 8 hours.
- Category: Soup
- Method: Stovetop
- Cuisine: Egyptian
- Serving Size: 3 cups
- Calories: 295
- Sugar: 6 g
- Sodium: 176 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 20 g
- Protein: 17 g
- Cholesterol: 11 mg
Keywords: red lentil soup, shorba adas, shorbat adas, chorbat adis, egyptian lentil soup recipe