Egyptian Lentil Soup (Shorbet Adas)
A hearty and nutritious gluten-free Egyptian lentil soup, perfect for a comforting and healthy dinner. Flavored with cumin, coriander, and lemon.
Ingredients
- 1.5 cups Red Lentils
- 8 cups Vegetable Broth
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 3 cloves Garlic
- 2 tbsp Olive Oil
- 1 tsp Cumin
- 0.5 tsp Coriander
- 0.5 tsp Turmeric
- 2 tbsp Lemon Juice
- 1 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the red lentils under cold water.
- 2Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 3Add minced garlic and sauté for another minute until fragrant.
- 4Stir in the red lentils, vegetable broth, cumin, coriander, and turmeric. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until lentils are tender.
- 5Use an immersion blender to partially blend the soup until it reaches your desired consistency. (Alternatively, carefully transfer soup to a regular blender.)
- 6Stir in lemon juice, salt, and pepper.
- 7Serve hot, garnished with a lemon wedge or a drizzle of olive oil if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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