Egyptian Lentil Soup (Shorbet Ads)

Dive into comfort with our easy Egyptian lentil soup – it’s a warm hug in a bowl, and your whole crew is in for a treat!

This heartwarming gem, known as shorbet ads, is a taste of our childhood, especially during chilly Minnesota days. Trust us; nothing beats the comfort of Mom’s Egyptian lentil soup. Creamy, delicious, and a health boost – it’s a triple threat! Oh, and did we spill the (lentil) beans? It’s a breeze to whip up a dairy-free version of this recipe. Get ready to ladle up the love!

What are lentils?

Lentils are legumes, a part of the bean family. Technically they are seeds!

Unlike many beans that come canned, lentils are found in the dry goods section of the grocery store. Even though they are stored dry, they are the only type of bean that does not have to be soaked prior to cooking.

Lentils are common in Middle Eastern cuisine and are staples in countries like Morocco, Jordan, and Turkey. Interestingly enough, nowadays most lentils are grown in Canada.

Different types of lentils

There are five main types of lentils, each with their own unique characteristics. The first three are the most common and easiest to find.

• Brown lentils are the most common of all the lentils. They are very easy to cook because the husk of the lentil holds together well when exposed to heat. Brown lentils are also the easiest to find. While the flavor is fairly mild, brown lentils have an earthy flavor. They work very well texturally in soups and stews as well as to make veggie burger patties!
• Green lentils have a distinct peppery flavor, and are less neutral than other lentils. They cook similarly to brown lentils and retain their shape when exposed to heat. Because of their strong flavor, they are less versatile than brown lentils, but work really well in salads!
• Yellow lentils and red lentils might be different colors, but are characteristically the same. Similar to bell peppers, these types of lentils range in color depending on when they are harvested. Despite their difference in color, yellow lentils and red lentils do cook the same. They are more delicate than brown and green lentils, and split under heat. Yellow and red lentils work very well in purees and have a quick cooking time.
• Puy lentils are native to France and are fairly hard to find at most grocery stores. They share a similar flavor profile as green lentils, but are much smaller. Despite their size, they still take up to a half hour to cook.
• Black lentils (also called beluga lentils) are also more rare and much smaller than the first three types of lentils. They receive their nickname because when cooked they can look like caviar.

What kind of lentils to use for this recipe

Red lentils are the unsung heroes in this soup symphony. Why? Because they’re the speed demons of the lentil world, cutting down your cooking time and making this recipe a breeze. And here’s the real kicker – since we’re blending the soup to creamy perfection, the fact that some red lentils decide to split and lose their shape while cooking is just part of the flavor magic.

The red lentils also add a sweet and nutty flair that perfectly complements the soup’s other flavors. And he bright and appetizing color of this soup is basically a visual invitation to indulge.

Is lentil soup healthy?

Our lentil soup might be indulgent, but don’t let that fool you! This soup is packed with nutrients and is oh-so-healthy for you.

Lentils are primarily composed of protein. In fact, lentils have the second highest amount of protein among all legumes! One cup of lentils carries nearly 18 grams of protein.

Lentils are high in fiber and low in fat. They also contain high levels of folate, potassium, iron, and vitamin B6. This powerhouse blend of nutrients make this soup as healthy as it is tasty!

How to make this recipe dairy-free

More and more we see folks taking on a dairy-free diet. From lactose intolerance to lowering your carbon footprint, there are tons of reasons to limit dairy in your diet.

The beauty of being dairy-free at this time is that there are so many alternatives, making it extremely simple to convert any recipe to one that is free of dairy!

The only dairy you will find in this recipe is the butter used to cook the shallots, garlic, and carrots. You can use olive oil or canola oil in place of the butter to make this dairy-free. Or you can use vegan butter, such as Myokos or Earth Balance, in place of real butter. Either way, you can’t go wrong.

How to make our Egyptian lentil soup

1. Prepare your vegetables. Cut up a large carrot into chunks, remove garlic cloves from their peels and chop up the shallots into quarters.
2. In a heavy-bottomed pot or Dutch oven, melt butter. Add garlic, shallots, and carrots, and allow them to soften.
3. Add lentils, cumin, paprika, salt and pepper. Mix everything together in the pot. Continue to stir for 4-5 minutes or until fragrant.
4. Pour in water, and mix the contents of the pot again. Bring the water up to a boil spices, and mix together. Reduce heat to medium-low and cover. Simmer for 15-20 minutes or until the lentils are tender.
5. Once the lentils are cooked, use an immersion blender to puree the soup. If you prefer your soup with more of a texture, feel free not to puree it too much.
6. Optional garnishes: fresh cilantro, coconut milk, crushed red pepper, lemon juice, and extra virgin olive oil
   

Other soups to try

Roasted Tomato Soup with Parmesan Croutons

Slow Cooker Butternut Squash Soup

Egyptian Lentil Soup (Shorbet Ads)

4.79 from 19 votes

Author: Food Dolls

Servings: 8 people

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

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This Egyptian lentil soup is full of flavor, it’s easy to make, non-dairy and meatless! It’s good for you too!

Ingredients  

1x2x3x

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

Instructions 

• Prepare your vegetables. Cut up a large carrot into chunks, remove garlic cloves from their peels and chop up the shallots into quarters.
  1 large carrot, 4 cloves garlic, 2 medium shallots
• In a heavy bottomed pot or dutch oven, melt butter. Add garlic, shallots and carrots and allow them to soften.
  1 Tablespoon unsalted butter
• Add lentils, cumin, paprika, salt and pepper. Mix everything together in the pot. Continue to stir for 4-5 minutes or until fragrant.
  2 cups red lentils, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon salt, 1/2 teaspoon ground black pepper
• Pour in water, and mix the contents of the pot again. Bring the water up to a boil spices, and mix together. Reduce heat to medium-low and cover. Simmer for 15-20 minutes or until the lentils are tender.
  4 cups boiling water
• Once the lentils are cooked, use an immersion blender to puree the soup. If you prefer your soup with more of a texture, feel free not to puree it down too much.
  optional garnishes: coconut milk

Video

Equipment

1 Dutch Oven

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 30g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 301mg | Potassium: 507mg | Fiber: 14g | Sugar: 2g | Vitamin A: 1381IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

Notes

If you like a thinner soup, feel free to add a little more water.

Butter. Feel free to substitute with extra virgin olive oil.