Egyptian Lentil Soup

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Introducing Egyptian Lentil Soup, also known as Shorbet Ads! This is a classic recipe that brings back childhood memories of Mom’s delicious lentil soup. We still enjoy it today, and you can too! It’s not only tasty but also plant-based and good for you. If you’re on the lookout for a fantastic soup to try, we highly recommend giving this one a shot!

Egyptian Lentil Soup

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Servings 8


  • 1 tablespoon of unsalted butter
  • 1 large carrot roughly chopped
  • 2 medium shallots roughly chopped
  • 4 cloves of garlic
  • 2 cups of red lentils washed and drained
  • 2 teaspoons of ground cumin
  • 2 teaspoons of paprika
  • 1 teaspoon of salt adjust to taste
  • 1/2 teaspoon of ground black pepper adjust to taste
  • 4 cups of boiling water
  • Optional garnishes: coconut milk fresh cilantro, crushed red pepper, lemon juice, and extra virgin olive oil


  • Begin by preparing your veggies. Chop a large carrot, peel garlic cloves, and quarter the shallots.
  • In a sturdy pot or Dutch oven, melt the butter. Add garlic, shallots, and carrots, allowing them to soften.
  • Add lentils, cumin, paprika, salt, and pepper. Stir everything together in the pot, continuing for 4-5 minutes or until fragrant.
  • Pour in boiling water, mix, and bring the contents to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until lentils are tender.
  • Once lentils are cooked, use an immersion blender to puree the soup. If you prefer more texture, don’t blend too much.

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