Egyptian Red Lentil Soup (Shorbet Ads)

About This Recipe

Shorbet ads is one of the most common soups in Egyptian home cooking, made from red lentils that cook down quickly into a smooth, velvety base without needing a blender in most households, since the lentils naturally break down as they simmer. Onion, carrot and garlic form the aromatic base, while cumin is the defining spice, giving the soup its warm, slightly earthy backbone. The finishing touches matter as much as the soup itself: a squeeze of lemon juice brightens the earthiness of the lentils, and many families top each bowl with croutons or a drizzle of olive oil infused with fried garlic and a pinch of cumin, added right before serving so its aroma stays sharp. Some cooks blend the soup fully smooth, while others leave it slightly textured, both being common depending on the household. Often served during Ramadan to break the fast because it's gentle on the stomach and quick to prepare, shorbet ads remains a year-round staple appreciated for its simplicity, low cost and comforting, warming character.

Ingredients

Serves 5

• 1.5 cupsred split lentils(rinsed)
• 1onion(diced)
• 1carrot(diced)
• 4 clovesgarlic(minced, divided)
• 3 tbspolive oil(divided)
• 1.5 tspground cumin(divided)
• 5 cupsvegetable or chicken stock
• 1.5 tspfine sea salt
• 2 tbsplemon juice
• 0.5 cuppita bread(cubed, for croutons)

Instructions

1. 1

   Cook the aromatics

   Heat 2 tablespoons olive oil in a pot over medium heat. Cook onion and carrot until softened, about 6 minutes, then add half the garlic and 1 teaspoon cumin, stirring 1 minute.

2. 2

   Simmer the soup

   Add lentils, stock and salt. Bring to a boil, then reduce heat and simmer, partially covered, 25 to 30 minutes until the lentils fully break down and the soup thickens.

3. 3

   Blend if desired

   Blend the soup smooth with an immersion blender, or leave it slightly textured, according to preference. Thin with extra stock or water if it's too thick.

4. 4

   Make the garlic croutons

   While the soup simmers, toast the cubed pita in a dry skillet until crisp, about 4 minutes, then set aside.

5. 5

   Make the garlic-cumin oil

   Heat remaining olive oil in a small pan over low heat. Add remaining garlic and cumin, frying gently until the garlic is golden and fragrant, about 1 minute.

   Fry the garlic over low heat and remove it the moment it turns golden -- it keeps cooking in the residual heat of the oil even off the burner.

6. 6

   Finish and serve

   Stir lemon juice into the soup. Ladle into bowls and drizzle each with the garlic-cumin oil, topping with pita croutons.

Variations

• •

  Spiced version: add a pinch of cayenne or ground coriander along with the cumin for extra warmth.

• •

  Creamier texture: stir in a splash of milk or cream at the end for a richer soup.

• •

  Vegan croutons: use olive oil instead of butter when toasting the pita cubes, which is already the case in this recipe.

Storage

Refrigerate up to 5 days in an airtight container; the soup thickens as it cools, so thin with water or stock when reheating on the stove. Freezes well for up to 3 months.

Frequently Asked Questions