- Dish type
- Bean and lentil soup
- Lentil soup
- Red lentil soup
This is a traditional Egyptian soup usually made during winter since it is so comforting to eat, but can be served any time of the year.
8 people made this
- 700ml water
- 200g red lentils
- 1 ripe tomato, quartered
- 1 carrot, quartered
- 1 small onion, quartered
- 4 cloves garlic, quartered
- 1/4 chicken stock cube
- 250ml water
- 2 teaspoons ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon ground coriander
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Place 700ml water, red lentils, tomato, carrot, onion, garlic and 1/4 of a stock cube in a pot over medium heat; cook until vegetables and lentils have softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
- Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 250ml water, cumin, sea salt, pepper and ground coriander into soup; heat over medium heat until warmed through.
Reviews & ratingsAverage global rating:(31)
Reviews in English (25)
The soup was easy to make and tasted fantastic. We're not huge cumin lovers but as is, it wasn't overwhelming. The flavors blended together nicely. The only change I made was to use chicken broth instead of the 3 cups water. Great recipe! Thank you for sharing.-27 May 2012
I really enjoyed this soup and it was so easy to make! Only 4 four stars because I couldn't follow the recipe exactly. I can't eat onions or garlic so I had to leave them out, but I added a rib of celery and some celery seed at the beginning and it turned out great. It froze really well too. I will definitely make this again.-11 Jun 2012
Very tasty. It was a little thick so I thinned it with some chicken broth. I made a double batch so I could freeze some.-17 Oct 2012
Egyptian Lentil Soup GAPS Legal Recipe
Are you getting bored with the same old flavor profile? It's easy to do, no matter what dietary guidelines you are following. Well, here is a soup to get you out of our rut!
This delicious soup is legal on Full GAPS, and have been a hit with every single one of the many people I have served it too. This is not a leftover that gets forgotten in the fridge. it has disappeared much sooner than you want it to be gone! I hope you enjoy this Egyptian lentil soup!
- 2 cups dried orange split lentils
- 8 cups low sodium stock, as needed
- 1 medium tomato, chopped
- 1 thin-skinned potato (like Yukon gold), cut into a small dice
- 1 carrot, peeled, cut in a small dice
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon chopped fresh parsley or cilantro
- Salt and pepper, to taste
Missing an Ingredient?
I think you probably could! You would need to make it just as you would a rice or lentil soup. So bring the mixture to a boil, and then simmer until the rice and lentils are tender, probably about 40 minutes. I have not made it that way, but I think it would work fine.
You can use any kind of lentil – green lentils, French green lentils, black lentils, or red lentils. If you use red lentils, the cooking time will be reduced, and the whole dish will have a softer texture. Red lentils get so soft when cooked, and kind of fall apart. I recommend green lentils or French green lentils for the best result.
Egyptian Soup Recipes
Like many countries in the region, Egyptian cuisine uses lentils to great effect. Many of the Egyptian Soup Recipes we shall taste are based on red and yellow lentils.
Ancient Egyptians were farming people. Thanks to the great Nile that ran north to the Mediterranean, Egypt is blessed with rich, dark soil perfect for growing arable crops.
Nobody went hungry in ancient Egypt. Food was plentiful and the Egyptian people excelled at preserving food for the dry season.
The ancient Equptians had a particular fondness for garlic. Their bread was sweetened with figs, dates and honey
And, the fertile land of Egypt meant that the Egyptian people had an ample supply of green vegetables.
Beer was an important part of the everyday Egyptian diet. Many people became sick after drinking the freshwater direct from the Nile.
The beer was made from barley and it produced a think drink, with a consistency of a modern milk-shake. It was not very alcoholic but, it was very nutritious.
The Egyptians also made a non-aloholic fruit drink from dates.
All of the people were free to fish the Nile. But, grain was stored centrally, so that the Paroah could distribute it fairly among the citizens.
Egyptian Red Lentil Soup
This red lentil soup is both vegan and gluten-free. A fresh-tasting soup that is surprisingly easy to prepare.
This red lentil soup is packed with flavour and has a luscious texture, if you observe the correct cooking tomes for the lentils.
Golden Potato Soup
The colour if this beautiful soup is enough to have your taste buds tingling.
The cook behind this delicious soup found the recipe in the Copeland Marks book “Sephardic Cooking.”. This is an old recipe from the Egyptian Jewish community.
A green soup made from the mnced leaves of the Jute mallow plant.
Interestingly, Wikipedia has a variant spelling of mulukhiyah but, it is the same soup, made from the same ingredients.
This was a favourite way for Egyptian mothers to persuade their kids to eat vegetables.
Egyptian Chickpea and Tomato soup
Tomato soup is a perrennial favourite in the cuisine of many countries. Egypt makes tomato soup with chickpeas for their unique approach to this ever-popular soup recipe.
Can you imagine Tutankamun, sitting down to a bowl of this hearty vegetable soup.
Easy Egyptian Lentil Soup Recipe (Vegan Friendly)
It doesn’t get much easier than this lentil soup recipe. I learned this recipe from my mother who made it especially during lent, but also any time we had a craving for lentil soup. One of her favorite idioms is that less or simple is often more when it comes to cooking. That’s especially true with this recipe.
The lentils shine as the star due to the relatively few ingredients. The red or yellow lentils work perfectly for this type of pureed soup because they naturally get tender enough to fall apart when boiled. This lentil soup doesn’t even need thickeners because the the lentils thicken naturally when pureed.
The cumin adds an earthy, smoky depth to the lentil soup that compliments the inherent flavors. Those two simple ingredients (along with onion for sweetness) yield the base of a comfort food dish enjoyed by many cultures ranging from Egypt to the Mediterranean to India.
I say “base” because any home chef can embellish the recipe with other additions such as carrots for sweetness, a little yogurt for richness, or even a squeeze of lime for acid. While versatile, this simple vegan-friendly version of the soup doesn’t need augmentation to achieve greatness.
The lentil soup may contain a good amount of protein, fiber, and complex carbohydrates, but that never stopped an Egyptian from adding more! Try the soup served over crispy, toasted pita bread or white rice!
If you love lentils or have never tried them before, this dish is a great way to incorporate this delicious legume into every day meals.
Egyptian Yellow Lentil Soup
- Servings: 4
- Prep Time: 10 mins
- Cook Time: 30 mins
- Time: 40 mins
- Difficulty: Easy
- Rating: ★★★★★
This incredibly simple and easy lentil soup recipe lets the flavor of the lentils shine. It's delicious and vegan friendly!
- 2 cups yellow or red lentils
- 6 cups water
- 1 large sweet onion
- 1 tbsp vegetable oil
- 1 tbsp crushed/powdered cumin (If you’re sensitive to cumin, try 1/2 a tablespoon and add more to taste. If you are crushing your own cumin from whole seeds, then use 1/2 the amount to start.)
- 2 tsp kosher salt (Add more or less to taste.)
- Add 6 cups of water to a medium or large pot along with the two cups of red or yellow lentils. You can always add an extra 1/2 cup if the soup is thicker than you’d like.
- Bring the water and lentils up to a boil and then reduce to a low simmer.
- After about 20 to 30 minutes and the lentils are very soft, turn off the heat and cover the pot.
- Chop a large sweet onion and set it aside.
- In a large pan add a tablespoon of vegetable oil and set the stove to medium heat to get the pan warm.
- Add the onions to the pan with the vegetable oil in it once the oil is warm and saute the onions until they are translucent.
- Add a tablespoon of crushed cumin to the onions and mix all together. You can add more or less cumin depending on how you like it. If you are crushing your own cumin from whole seeds, then use 1/2 a tablespoon to start just in case the spices are strong.
- Once well mixed and heated throughout, add the onion and cumin mixture to the pot of lentils.
- Add two teaspoons of kosher salt to the lentils. Add more salt to taste.
- Use a hand blender to puree the lentils and onions until smooth.
- Serve the lentil soup plain, with a side of crusty bread, over rice, or over toasted pita bread.
- Author: Lily
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1 x
- Diet: Vegan
Shorbat adas is a Middle Eastern red lentil soup recipe. It's vegan-friendly, freezer-friendly, tasty, and easy to make. This recipe is the Egyptian version, and it has been perfected over a generation.
- 1 lb of red lentils
- 1 lb of tomatoes
- 5 cloves of garlic
- 2 large onions
- 3 large carrots
- 1 potato
- 3 tbsp of butter or olive oil
- 2 quarts of water or stock
- Salt and pepper to taste
- Soak the lentils for 3 hours.
- 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.
- Remove 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.
- 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.
- Serving Size: 3 cups
- Calories: 295
- Sugar: 6 g
- Sodium: 176 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 20 g
- Protein: 17 g
- Cholesterol: 11 mg
Keywords: red lentil soup, shorba adas, shorbat adas, chorbat adis, egyptian lentil soup recipe
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Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!
Egyptian Lentil Soup: Recipe by Chef Khaled Elelimi
It is my absolute pleasure to welcome to my blog, the Egyptian Chef, Mr. Khaled Elelimi, the owner of Pistachio restaurant in Singapore and one of the most revered and popular chefs in town.
Despite a cut throat competition among world class chefs in the Red Dot, Chef Khaled’s spotless reputation as an affable person and adept professional, has carved his unique place in the hearts and minds of both local Singaporeans and expat community.
As a trail blazer, Chef Khaled managed to bring Mediterranean cuisine to the limelight in an predominantly Asian culinary culture. Nothing held him back, not the the lack of ingredients, nor the high business and living cost. He persisted until he built his unique brand with the help of his supportive wife, Agnes.
When I approached him asking for an interview, he kindly accepted with no hesitation. To my surprise, this interview turned out to be mind blowing for me as a parent rather than a food writer. If you are wondering why, scroll down to read the interview below.
In addition to his inspiring story, Chef Khaled is sharing one of his favorite Egyptian recipes with us, a traditional Egyptian lentil soup.
For more easy-to-follow recipes inspired by my Egyptian cuisine, follow my Instagram account @cheznermine.
My name is Khaled Elelimi, born and bred in Ismailia city in Egypt, situated on the west bank of the Suez Canal.
I went to a public school where I terribly struggled with education from day one. I had a hard time digesting all the subjects, except English. As a consequence, I was beaten up by teachers, ridiculed by classmates and labeled as stupid. I always wondered what was keeping me behind. I was pretty talented with art subjects, but that wasn’t enough to garner respect from my peers and teachers. By all means, my school memories are probably the saddest!
The reasons of my learning difficulties remained unknown until 2012. Back then, I was having a random medical check when a Singaporean physician diagnosed me with acute dyslexia. This way belated diagnosis put all the pieces together and it explained why I suffered as a child and as an adult who had to handle a lot of administrative work as an executive chef in five stars hotels.
I graduated from school with barely minimum grades to qualify for agriculture college, but I knew I wouldn’t do any better, given my learning difficulties. My parents couldn’t afford to send me to a private college, yet a God sent angel disguised as a loving neighbor volunteered to pay my fees at the only culinary school my town had. That act of utter generosity changed the course of my life.
By the time I was graduating from the culinary school, I lost my father, which urged me to accept the first job I was offered to financially help my family. That job was in the kitchen of a five star hotel in Hurghada, a touristy city on the shores of the Red Sea in Egypt. There I found myself like a fish in water, enjoying being in the kitchen, and grasping plenty of culinary knowledge.
I began to climb the ladder of culinary profession from one big hotel to another bigger hotel, until I managed to get a job overseas with Four Seasons, first in the Maldives and then Mumbai. In India, I embraced Ayurveda,which means the science of life and it is based on treating diseases with food.
The reason behind the steady ascension of my career was my focus on self-development. More than half of what I earned I spent on excellent cookbooks to learn to expand my culinary knowledge and hone my skills. I always strived to be ahead of the game.
What brought me to Singapore was mere coincidence. In one overseas assignment in Seychelles I met my Singaporean wife Agnes, who encouraged me to take a leap of faith and start my own food business in Singapore. I moved to Singapore, worked with the Shangri La Hotel and then opened a small restaurant in a middle class neighborhood, where I introduced my Mediterranean dishes.
When my clientele started to increase, I moved to a bigger place which is now Pistachio , my restaurant in Wheelock Place in the heart of Singapore, where I share my food passion with a larger Singaporean clientele.
My career path was anything but easy! My dyslexia has made things harder but I persisted and never gave up. I was dedicated to my passion and never let go of any learning experience to excel and set myself apart from and that made all the difference.
Egyptian Lentil Soup
This winter dish is a staple on any cold winter day. In a casual setting you can serve the soup in a mug, yes a mug, not a bowl not a cup. And it feels sooo good holding this mug between your hands as it quickly warms up your body.
Serving Ideas: Starter for a dinner or a meal for lunch with a sandwich or a salad.
Condiments: Lime wedges and croutons. To your serving, squeeze the lime juice and mix with the soup to taste. Add the croutons to the soup, then bite on one of those croutons and you’re hit with an explosion of flavors in your mouth.
Croutons recipe to follow.
Serving Size: 8-10 cups
2 cup Red Lentil
1 onion peeled and cut in half
8 cups of water
4 cloves of garlic, halved
1.5 tsp salt
2.5 tsp Cumin
1/2 tsp ground black pepper
Rinse and drain the lentil.
In a large saucepan, combine the lentil, vegetables and water.
Loosely cover the saucepan and bring to a boil over medium high heat.
Reduce the heat to low and simmer for 45 minutes.
Remove from the stove and let it cool down.
Puree the soup and return to the saucepan.
Add the spices and mix well. Adjust the salt to taste and reheat the soup.
The soup is ready to serve with your favorite condiments.
Don’t forget to make your own croutons. Keep reading for directions. I promise you it’s a special treat!
Homemade Croutons: Cut white bread into 1′ cubes. Deep fry them in hot oil. Then drain them from the oil on papertowels. And they’re ready to serve.
Egyptian Red Lentil Soup
This simple, nutritious, vegetable soup is scented with cumin and flavored with lemon and lemon zest. Great for leftovers, since it will taste even better the next day!
Ingredients for Egyptian Red Lentil Soup
- 5 cups chicken or vegetable stock 1 cup dried red lentils
- 1 large chopped onion
- 2 cups chopped potatoes
- 1 jalapeno or chili pepper, deseeded and sliced 1 stick celery, chopped
- 1 carrot, chopped
- 8 large garlic cloves, peeled, left whole 2 teaspoons ground cumin
- 2 teaspoons turmeric
- 2 teaspoons paprika powder
- 1/3 cup chopped fresh cilantro or flat leaf parsley 3 tablespoons fresh lemon juice and zest
- salt and freshly ground black pepper to taste
Directions for Egyptian Red Lentil Soup
- Add all ingredients to VitaClayTM pot except lemon juice and cilantro.
- Cover and set on Slow Cooking-soup for 2 to 2-1/2 hours.
- When lentils are soft, add lemon zest, lemon juice, salt and pepper.
- Puree soup with hand blender, if you prefer a smooth consistency.
- Serve hot, sprinkled with cilantro or parsley, if desired.
Makes 6 servings.
Lentils are a high-protein legume, low in fat but rich in zinc, folicacid, and other important nutrients.
They're also high in fiber and quite mild-tasting, so they'll take on the flavor of whatever seasonings you use.
Lentils are the quickest-cooking bean out there, making it one of the most convenient to cook with.