Shorbet Ades (Egyptian Spiced Lentil Soup) شوربة عدس
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Ingredients
- 2 cups orange lentil
- 2 tablespoons neutral oil such as canola oil
- 1 small onion, coarsely chopped
- 1 medium carrot, peeled and cubed
- 1 celery stalk with leaves, chopped
- 2 garlic cloves, sliced
- 8 cups broth, chicken, meat or vegetables
- 1 tablespoon lemon juice
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ginger powder
- ½ teaspoon turmeric
- ½ teaspoon sweet paprika
- ¼ cayenne pepper, optional
- Salt and pepper
To Garnish
- Whipping cream or sour cream, optional
- Celery leaves, whole or chopped
- Toasted bread, recipe follows
- Pita bread or Lavash
For the Toasted Bread
- 1 teaspoon sumac
- Salt and pepper
- Canola oil
Instructions
- Soak the lentil in cold water for 30 minutes and then rinse under running water.
- Heat the oil on a medium heat until it is hot but not smoky.
- Start sautéing the vegetables for a few minutes until they wilt.
- Add lentil and stock and bring to boil.
- Add all the spices except the salt and let it simmer on low heat for 10 minutes.
- Turn off and let the soup cool down.
- Blend the soup finely in a blender or use a blender stick.
- Use a fine mesh sieve to strain the soup.
- Reheat the soup before serving. Taste and adjust the seasoning. At this point you can salt the soup to your liking.
- Garnish the soup with a drizzle of whipping cream, or a dollop of sour cream, few leaves of celery and toasted bread.
- Serve it hot with extra toasted pita bread and wedges of lemon.
- For The Toasted Bread
- Cut the pita bread, using scissors, in small triangles or squares and mix them thoroughly with oil and spices. Toast the bread in a 150º preheated oven for 6-8 minutes or until crispy and golden brown.
Nermine's Notes
- Preferably, make this soup a day ahead as the flavors get intensified.
Add salt near the end of cooking time to avoid over-salting the soup. - Avoid cooking this soup over high heat as it can easily get scorched. Low simmer does it.