Egyptian Red Lentil Soup

5 from 4 votes

Egyptian Red Lentil Soup

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.

Servings:

Ingredients

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

US Customary - Metric

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

Add water or broth while cooking if necessary.
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.

Nutrition