It's Winter Lentil Soup Egyptian Shorbaat Aads

Warm up your winter evenings with "It's Winter Lentil Soup: Egyptian Shorbaat Aads," a hearty, aromatic dish that's as comforting as it is nutritious. This traditional Egyptian lentil soup is a vibrant blend of red lentils, tender carrots, creamy potatoes, and a medley of warm spices like cumin, turmeric, and paprika, all simmered to perfection in a flavorful vegetable stock. Pureed to silky smoothness, this soup offers a wholesome depth of flavor and a gorgeously golden hue. Topped with fresh parsley and served with a squeeze of zesty lemon, it's the ultimate cozy meal that's ready in just 45 minutes. Whether you're craving a quick lunch or a satisfying dinner, this gluten-free and vegan soup will transport your taste buds straight to the streets of Egypt. Perfect for family meals or meal prepping, this recipe is a must-try for soup lovers everywhere!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 large, diced carrot
• 1 medium, chopped tomato
• 1 medium, peeled and diced potato
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 0.5 teaspoon turmeric powder
• 4 cups vegetable stock
• 2 tablespoons olive oil
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 2 tablespoons, chopped (for garnish) fresh parsley
• 4 for serving lemon wedges

Directions

Step 1

Rinse the red lentils thoroughly under running water until the water runs clear, then set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the diced carrot, potato, and chopped tomato to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Sprinkle in the ground cumin, ground coriander, paprika, and turmeric powder. Stir for 1-2 minutes to evenly coat the vegetables with the spices.

Step 6

Add the rinsed red lentils to the pot, followed by the vegetable stock. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils and vegetables are tender.

Step 8

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, allow the soup to cool slightly and blend it in batches using a regular blender. Be cautious with hot liquids and do not overfill the blender.

Step 9

Return the blended soup to the pot and season with salt and black pepper to taste. Heat the soup gently if it has cooled down during blending.

Step 10

Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1671.1g)

Amount per serving	% Daily Value*
Calories	1183.2

Total Fat 44.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 7.5g
Cholesterol 4.5mg	0%
Sodium 6083.2mg	0%
Total Carbohydrate 163.8g	0%
Dietary Fiber 36.7g	0%
Total Sugars 38.0g
Protein 41.4g	0%

Vitamin D 0IU	0%
Calcium 312.0mg	0%
Iron 16.2mg	0%
Potassium 3749.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 13.5%

Carbs: 53.5%