Egyptian
Shorbet Ads
A comforting Egyptian yellow lentil soup simmered with vegetables and cumin, then blended smooth. Toasted vermicelli is finished in the soup for the familiar homestyle texture served with lemon.
Ingredients
- Yellow split lentils3/4 cup
- Water or light vegetable stock3 cups
- Yellow onion, roughly chopped1 small
- Carrot, peeled and chopped1 small
- Potato, peeled and diced1 small
- Tomato, chopped1 small
- Garlic cloves2
- Ground cumin1 tsp
- Ground coriander1/2 tsp
- Salt3/4 tsp, or to taste
- Black pepper1/4 tsp
- Ghee or vegetable oil1 tbsp
- Short vermicelli1/4 cup
- Lemon wedges2, for serving
Method
- Rinse the yellow split lentils well under cold water until the water runs mostly clear.
- Place the lentils, water or stock, onion, carrot, potato, tomato, garlic, cumin, coriander, salt, and black pepper in a pot.
- Bring to a boil, skim any foam, then reduce the heat and simmer uncovered for 25 minutes, until the lentils and vegetables are very soft.
- Blend the soup until completely smooth using an immersion blender, then add a splash of hot water if it is thicker than you like.
- In a separate small pan, heat the ghee or oil over medium heat and toast the vermicelli, stirring constantly, until golden brown.
- Pour the toasted vermicelli and its ghee into the blended soup, stir well, and simmer for 7 to 10 minutes until the vermicelli is tender.
- Taste and adjust the salt and cumin if needed.
- Serve hot with lemon wedges to squeeze over each bowl.
Common questions
Can I substitute red lentils or brown lentils for yellow split lentils in Shorbet Ads?
Red lentils work best as a substitute and will cook a little faster, with a similarly smooth soup. Brown lentils are not ideal here because they stay firmer and can leave the soup grainy unless cooked much longer and blended very well.
How long does Shorbet Ads take to cook, including simmering and adding the vermicelli?
Plan for about 40 to 45 minutes total. The lentil and vegetable base takes around 25 minutes to soften, then the toasted vermicelli needs 7 to 10 minutes more to become tender after being added.
What are the most common mistakes when making this soup?
The biggest mistakes are undercooking the lentils before blending, forgetting to skim foam, and burning the vermicelli while toasting. Also avoid over-thickening; it should be creamy and spoonable, not paste-like, so add hot water if needed.
How should I store leftovers, and does the vermicelli get mushy?
Store leftovers in an airtight container in the fridge for up to 4 days. The vermicelli will soften more over time, so the soup thickens slightly. Reheat gently with a splash of water or stock to loosen it again.
What is the best way to serve Shorbet Ads?
Serve it hot with plenty of lemon wedges, since the lemon brightens the earthy lentils and cumin. A drizzle of ghee or oil on top is also nice, and it pairs well with warm bread for dipping.