Egyptian Spiced Lentil Soup with Cumin and Lemon (Shorbat Ads)
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Ingredients
- 250 g red lentils, rinsed
- 1 onion, finely chopped
- 2 carrots, diced
- 2 garlic cloves
- 2 tsp ground cumin
- 900 ml vegetable stock
- 1 lemon, juiced
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 288 kcal
- Protein
- 17 g
- Carbohydrate
- 43.3 g
- of which sugars
- 6.6 g
- Fat
- 4.9 g
- of which saturates
- 0.7 g
- Fibre
- 6.4 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and cook the onion and carrots for 7 minutes until softened.
- 2
Add the garlic and ground cumin and cook for 1 minute.
- 3
Stir in the red lentils and vegetable stock, cover and simmer for 20-25 minutes, until the lentils are tender.
- 4
Blend until smooth, then stir in the lemon juice and check the seasoning before serving hot.
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