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Egyptian Lentil Soup (Shorbet Ads Masri)

Egyptian Lentil Soup (Shorbet Ads Masri) a luscious and creamy soup with the goodness of red lentils, vegetables and warm spices. Bowl full of nourishment that takes less than an hour to make in one pot or pressure cooker. Perfect with a dash of lime and warm pitta!!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course, Side Dish, Soup
Cuisine: Egyptian, gluten free, vegan
Keyword: best egyptian lentil soup recipe, egyptian lentil soup recipe, egyptian red lentil soup vegan, how to make egyptian lentil soup, lentil soup in pressure cooker, red lentil soup egyptian style, Shorbet Ads Masri

Ingredients

  • 1 cup Red Lentils (Masoor dal) Washed in cold water and strained
  • 1 small Onion roughly chopped
  • 1 large Carrot washed, peeled and cut into cubes
  • 1 small Potato washed, peeled and cut into cubes
  • 3 large Garlic cloves Peeled, roughly chopped
  • 2 small Tomatoes chopped
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Cumin powder
  • 1 tsp Coriander powder
  • 2 tbsp Olive oil/ Ghee (brown butter)/butter I used homemade ghee
  • 5 cups (1 litre) Vegetable Stock / Water
  • Salt as per taste
  • Pepper as per taste

Instructions

  • Heat a pressure cooker or a large thick bottomed pan on medium-high heat.
  • Add ghee or olive oil in the pressure cooker, then add the onions, carrots, potatoes and garlic and sauté for 2 mins.
  • Toss in the washed lentils and tomatoes and mix everything well. 
  • Add turmeric powder, cumin powder, coriander powder, salt and pepper and mix well until it coats everything. 
  • Add 5 cups of vegetable stock and stir.
  • Now pressure cook the lentil mixture for 5 - 6 whistles or until the lentils and vegetable are cooked completely. (If you are cooking it in a saucepan then simmer the lentil and vegetable mixture for 30 to 40 minutes or until the lentils and veggies are cooked through)
  • Remove it from the heat and with an immersion hand blender blend the lentil-veggie mixture into a smooth and silky puree. (If you like chunkier texture just blend half and leave the rest as it is)
  • Put it back on the heat and slowly bring it to a simmer again. If it is very thick add a cup of vegetable stock or water and simmer for 5 minutes. 
  • Check the seasoning. add salt and pepper if required.
  • Serve it hot with a squeeze of lime or a dollop of yogurt or crispy fried onions. And of course some pittas.

Notes

Another method to prepare this soup:
Simply toss in the vegetables and lentils along with the spices, masalas and vegetable stock and pressure cook it until everything is well cooked (or if using a wide pot simmer it for 30 to 40 minutes until everything is cooked through). I love my soup silky smooth so with a hand blender puree the veggie and lentils until smooth. in the end add 1-2 tbsp of butter or ghee or olive oil and mix (I highly recommend ghee or butter)
*To make this soup Vegan simply use olive oil instead of ghee.