Shorbet Ads (Egyptian Lentil Soup)

1Preparation

1. Rinse the lentils several times until the water runs clear.
2. Peel the onion, carrots and garlic and cut into large chunks; quarter the tomato.
3. Cut the bread into small squares.

2Cooking

1. Put the lentils, vegetables and garlic in a pot with the water, bring to the boil and skim off the foam.

   🔥 high heat⏱ 8 min timer
2. Partly cover and simmer until the lentils have broken down and the vegetables are completely soft.

   🔥 low heat⏱ 25 min timer
3. Blend the soup with a stick blender until velvety smooth.

   ⏱ 2 min timer
4. Add the cumin, pepper, salt and butter and simmer, stirring; thin with hot water if too thick.

   🔥 low heat⏱ 5 min timer
5. Toast the bread squares in the oven until golden and crisp.

   ♨️ oven 200°C⏱ 8 min timer

3Serving

1. Ladle the hot soup into deep bowls and sprinkle with a little cumin.
2. Serve with the toasted bread and lemon wedges.

💡 Tips & common mistakes

• Common mistake: not skimming the foam at the start of boiling — the soup turns cloudy and tastes off.
• A squeeze of lemon at the table is essential — it balances the earthiness of the lentils.
• The soup thickens as it cools; loosen it with hot water when reheating.

🔁 Substitutions

• Use chicken stock instead of water for a richer flavour.
• Replace the butter with ghee or olive oil.