Shurit Ads (Lentil Soup with Garlic & Cumin)
Submitted by neasy
Creamy Egyptian red lentil soup flavored with cumin, garlic, and caramelized onions. This velvety, protein-rich bowl gets finished with olive oil and lemon for a satisfying vegetarian meal.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minShurit Ads is the kind of soup that proves simple ingredients can create something extraordinary when you treat them right.
Red lentils break down beautifully as they simmer with tomatoes, onions, and garlic, becoming tender enough to purée into this velvety, golden soup. The whole pot gets strained smooth, creating a texture that’s almost creamy without a drop of dairy.
Meanwhile, you’re caramelizing onions low and slow until they’re deeply browned and sweet. Those get scattered on top right before serving, adding little bursts of concentrated flavor.
Cumin brings warmth and earthiness, while a generous drizzle of olive oil at the end makes everything richer. Serve with lemon wedges so everyone can add a bright squeeze to their bowl.
Chef Tips
- Red lentils cook faster than green or brown varieties (perfect for this soup)
- Don’t skip straining the soup; that silky texture is what makes it special
- Caramelize the onions properly (10 minutes minimum) for deep, sweet flavor
- Add the olive oil at the very end to preserve its fruity, peppery notes
- Leftovers thicken overnight; thin with stock when reheating
Ingredients
Directions
Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear. In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
Meanwhile, in a small skillet, heat 1 tablespoon of the oil over moderate heat. Add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat.
Purée the soup through a food mill or pour the entire contents of the pot into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the pot and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining 3 tablespoon of oil.
To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately.
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