Warming carrot soup with lentils

During my very first trip to Egypt, I discovered this warming carrot soup with lentils. It quickly became one of my favorite dishes, I couldn’t stop eating it!

Nothing beats a steaming bowl of soup on a winter's day to warm you right up. The original name of this Arabic meal soup is Shorbat Adas, a very popular winter soup in Egypt and other countries such as Jordan and Sudan. The soup is very easy to make, and thanks to the lentils, it can be served as a complete meal.

The base of the carrot soup are red lentils. They give the soup a deliciously creamy texture and are also packed with plant-based protein, iron, fiber, and vitamins that support your immunity. A good substitute for meat or fish if you want to serve a vegetarian or vegan meal.

The soup is also packed with flavor, requires almost no work, and is very nutritious. It's even tastier with a spoonful of (plant-based) yogurt or coconut cream on top and some parsley or cilantro.

Would you like to try more recipes from Egyptian/Arabic cuisine? Let me know by leaving a message in the comments below.

Enjoy!

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Love,

Warming carrot soup with lentils (Shorbat adas – Egyptian meal soup)

DIRECTIONS:

1. Heat the olive oil (or coconut oil/butter) in a large saucepan. Peel and chop the onion, ginger and garlic roughly. Sauté for a few minutes over medium heat until everything is lightly golden brown and translucent. This will give the soup a deeper flavor.
2. Meanwhile, cut the carrot and celery into smaller pieces. Add them to the pot and let them simmer briefly. You can also add a tomato if you like the taste (or 2 tablespoons of tomato paste).
3. Add the red lentils and water or stock, put the lid on the pot, and increase the heat to bring everything to a boil. Reduce the heat again as soon as the soup starts to simmer.
4. Simmer for 20 minutes or longer until the vegetables and lentils are soft.
5. Remove the pot from the heat and blend everything into a creamy soup with a (hand) blender. Season with cumin, pepper, salt, and if you wish some smoked paprika to taste. I also like to add a teaspoon of turmeric powder—full of antioxidants for strong immunity, and the flavor goes very well with this soup.
6. Garnish with some (plant-based) yogurt or coconut cream, flat-leaf parsley or cilantro, and nigella seeds or fried garlic/onions. If you like spicy food, you can add some chili flakes too.

JULIE’S TIPS & TRICKS:

• Are you making this soup vegan? Then use water and sea salt, or a good vegetable stock. You can make the stock yourself or combine the water with a spoonful of vegetable stock powder.
• Not cooking vegan? Use chicken stock or bone broth for extra collagen and a deeper flavor.
• You can keep the soup for up to 3 days in the refrigerator or at least 3 months in the freezer.

Would you like to try more recipes from Egyptian/Arabic cuisine? Let me know by leaving a message in the comments below.