A smooth, cumin-scented red lentil soup finished with fried garlic, lemon and a swirl of olive oil.
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.
Serves 5
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.
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.
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.
While the soup simmers, toast the cubed pita in a dry skillet until crisp, about 4 minutes, then set aside.
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.
Stir lemon juice into the soup. Ladle into bowls and drizzle each with the garlic-cumin oil, topping with pita croutons.
Simmer the soup uncovered or only partially covered so it thickens properly instead of staying thin and watery.
Add the lemon juice at the very end -- cooking it in with the lentils dulls its brightness compared to stirring it in just before serving.
Make the garlic-cumin oil fresh right before serving so its aroma is at its strongest when it hits the soup.
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.
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.
Shorbet ads is a staple soup across Egypt, commonly served to break the fast during Ramadan because it's easy to digest, and remains a year-round comfort food valued for its simplicity and low cost.
No, red split lentils cook down quickly without soaking, which is part of why this soup is such a fast, practical everyday dish.
Yes, red lentils naturally break down into a mostly smooth texture as they simmer, so blending is optional rather than essential.
It likely needs more simmering time uncovered so excess liquid can evaporate -- give it another 10 minutes on low heat, stirring occasionally, until it thickens.
Per serving (320g / 11.3 oz) · 5 servings total
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