Egyptian Lentil Soup with Cumin and Lemon (Shorbet Ads)

Name: Egyptian Lentil Soup with Cumin and Lemon (Shorbet Ads)
Prep time: 22 min
Cook time: 35 min
Total time: 57 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1½ cups (300 g) dried red lentils, rinsed under cold water until the water runs mostly clear, then drained; 3 tbsp (45 ml) olive oil; 1 large (about 9 oz) (250 g) yellow onion, peeled and finely chopped (about ¼-inch / 6 mm pieces); 1 medium (about 3.5 oz) (100 g) carrot, peeled and cut into ¼-inch (6 mm) dice; 4 cloves (12 g) garlic cloves, peeled and minced; 2 tsp (4 g) ground cumin; ½ tsp (1 g) ground turmeric; 6 cups (1420 ml) vegetable or chicken broth, low-sodium, hot or at room temperature; 1 tsp (6 g) kosher salt, plus more to taste (use less if your broth is salty); ¼ tsp (½ g) black pepper, freshly ground; 3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon, seeds removed; 1 tbsp (15 ml) olive oil; ½ tsp (1 g) ground cumin; 1 small (80 g) lemon, cut into 6 wedges; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A silky, golden red lentil soup in the style of Egyptian shorbet ads. Onion, carrot and garlic build a sweet base, cumin gives it warmth, and fresh lemon at the end makes it bright. It takes about an hour and uses pantry staples.

Prep: 22 min
Cook: 35 min
Wait: 5 min
Total: 1 hr 2 min
Makes: About 8 cups (1.9 L), serving 6

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Ingredients

6 servings

1½ cups (300 g) dried red lentils, rinsed under cold water until the water runs mostly clear, then drained
3 tbsp (45 ml) olive oil
1 large (about 9 oz) (250 g) yellow onion, peeled and finely chopped (about ¼-inch / 6 mm pieces)
1 medium (about 3.5 oz) (100 g) carrot, peeled and cut into ¼-inch (6 mm) dice
4 cloves (12 g) garlic cloves, peeled and minced
2 tsp (4 g) ground cumin
½ tsp (1 g) ground turmeric
6 cups (1420 ml) vegetable or chicken broth, low-sodium, hot or at room temperature
1 tsp (6 g) kosher salt, plus more to taste (use less if your broth is salty)
¼ tsp (0.5 g) black pepper, freshly ground
3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon, seeds removed
For the cumin oil and serving
1 tbsp (15 ml) olive oil
½ tsp (1 g) ground cumin
1 small (80 g) lemon, cut into 6 wedges
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (6)

4- to 5-quart (3.8–4.7 L) heavy-bottomed pot or Dutch oven
Immersion blender or countertop blender
Fine-mesh strainer
Chef's knife and cutting board
Wooden spoon
Small skillet or saucepan (for the cumin oil)

Steps

Before you start

Measure the lentils and rinse them first. Red lentils shed starch and foam if you skip this.
Use a pot of at least 4 quarts (3.8 L). The soup foams as it simmers and you need room to blend it.
Add the lemon juice after blending, not before. Cooking it dulls its brightness.
If you are using an immersion blender, keep the pot off the heat while you blend to avoid splatters.

1
Rinse the lentils
- Put the 1½ cups (300 g) red lentils in a fine-mesh strainer.
- Rinse under cold running water for about 1 minute, stirring with your fingers, until the water runs mostly clear.
- Drain well.
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Ready when: Rinse water is mostly clear rather than cloudy yellow.
Tip: Rinsing removes surface starch and dust and gives a cleaner flavor with less foam.
2
Chop the vegetables
- Finely chop the onion into ¼-inch (6 mm) pieces, dice the carrot to the same size, and mince the garlic.
- Keep the garlic separate from the onion and carrot because it goes in later.
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Tip: Cut the pieces evenly so they soften at the same rate. The soup is blended, so they don't need to be perfect.
3
Soften the onion and carrot
- Heat 3 tbsp (45 ml) olive oil in a 4- to 5-quart pot over medium heat for 1 minute.
- Add the onion, carrot and 1 tsp salt.
- Cook for 7 to 8 minutes, stirring every minute or so.
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Ready when: The onion is soft, translucent and pale golden at the edges, and the carrot gives slightly when pressed with a spoon.
Tip: If the onion starts to brown quickly, lower the heat. Dark browning will make the soup taste bitter and muddy the golden color.
4
Bloom garlic and spices
- Add the garlic, 2 tsp cumin, ½ tsp turmeric and ¼ tsp black pepper.
- Stir constantly for 45 to 60 seconds.
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Ready when: The mixture smells strongly of toasted cumin and garlic, and the garlic is fragrant but not browned.
Tip: Move on to the next step as soon as you smell the spices. Burnt garlic or cumin turns the whole pot bitter.
5
Add lentils and broth
- Stir in the drained lentils so they are coated with the spiced oil.
- Pour in the 6 cups (1420 ml) broth and scrape up any bits stuck to the bottom of the pot.
- Raise the heat to high and bring to a boil, about 5 to 6 minutes.
- Skim off and discard any foam that rises to the surface.
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Ready when: The liquid is at a steady rolling boil with foam on top.
Tip: Don't walk away. Lentil foam can boil over quickly.
6
Simmer until the lentils collapse
- Reduce the heat to medium-low so the soup bubbles gently.
- Partially cover the pot, leaving a gap for steam to escape.
- Simmer for 20 minutes, stirring once or twice and scraping the bottom so the lentils don't stick.
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Ready when: The lentils have fallen apart into a thick, porridge-like mixture and the carrot pieces are very tender when squashed against the side of the pot.
Tip: If the soup is thickening too much or sticking, add ½ cup (120 ml) hot water.
7
Cool slightly
- Remove the pot from the heat and let it stand uncovered for 5 minutes.
- Meanwhile, set the lemon wedges and parsley aside for serving.
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Ready when: The surface has stopped bubbling and steam is gentle.
Tip: Never fill a countertop blender more than half full with hot soup. Blend in batches and hold the lid down with a towel.
8
Blend until silky
- Insert an immersion blender and blend for 1 to 2 minutes, moving it around the pot, until completely smooth.
- If you are using a countertop blender, blend in 2 or 3 batches, with the lid vented, and return the soup to the pot.
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Ready when: The soup is velvety and uniformly golden, with no visible bits of carrot or onion.
Tip: For a very refined texture, pass the soup through a fine-mesh strainer. This is optional.
9
Season with lemon
- Return the pot to low heat if the soup has cooled.
- Stir in 3 tbsp (45 ml) lemon juice.
- Taste, then add salt a pinch at a time until the flavors taste bright.
- The soup should be thick enough to coat a spoon but still pourable.
- Thin with hot water or broth, 2 tbsp at a time, if needed.
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Ready when: The soup tastes balanced: earthy from cumin, lightly tangy from lemon, and seasoned enough that it doesn't taste flat.
Tip: Lentil soup thickens as it stands, so make it slightly thinner than you want.
10
Make cumin oil and serve
- Warm 1 tbsp (15 ml) olive oil in a small skillet over medium-low heat for 30 seconds.
- Add ½ tsp cumin and swirl for 15 to 20 seconds until it sizzles and smells toasty.
- Ladle the soup into 6 bowls, drizzle each with the cumin oil, sprinkle with parsley if using, and serve with a lemon wedge.
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Ready when: The cumin sizzles gently and smells toasty. Take it off the heat immediately.
Tip: Squeeze the lemon wedge over the soup at the table so each person can adjust the tartness.

Good to know

Tips

Rinse the lentils well and skim foam early. This gives a cleaner flavor and a smoother texture.
Cook the onion slowly over medium heat until soft and sweet. This is where most of the flavor comes from.
Add the lemon juice after blending and taste again. Acid fades the longer the soup sits, so add a little more when reheating.
For extra Egyptian flair, serve with warm pita or aish baladi and a small salad.

Make ahead

"The soup can be made through step 9 up to 3 days ahead. Cool it completely, store it in the fridge, and make the cumin oil fresh just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch (2.5 cm) of headspace. Reheat in a pot over medium-low heat, stirring often, adding a splash of water or broth because the soup thickens as it cools. Thaw frozen soup overnight in the fridge first. Bring to a gentle simmer and taste for lemon and salt before serving."

Substitutions

dried red lentils → Yellow split lentils (or split red masoor dal). Use the same weight. They cook in a similar time but may need 5 extra minutes, plus a splash more water if it gets thick.
vegetable or chicken broth → Water. Use 6 cups (1420 ml) water and increase the salt to 1½ tsp (9 g) total. The flavor will be lighter, so taste carefully before serving.
fresh lemon juice → Lime juice. Use the same amount. The flavor is slightly more floral but works well.
olive oil → Ghee or unsalted butter. Use the same amount for the first oil in the pot for a richer, more traditional flavor.