Egyptian Brown Lentil Soup (Adas)
A comforting, velvety, and nutrient-dense Egyptian staple that warms the soul with its earthy flavors and aromatic cumin finish.
Ingredients
- •1 cup brown lentils, rinsed and picked over
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •2 medium carrots, peeled and diced
- •1 medium potato, peeled and diced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •5 cups vegetable broth or water
- •1 tablespoon tomato paste
- •Salt and black pepper to taste
- •Fresh cilantro or parsley for garnish
- •Lemon wedges for serving
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent and soft, about 5 minutes.
- 2
Add the garlic, carrots, and potatoes to the pot and cook for another 3 minutes until fragrant.
- 3
Stir in the tomato paste, cumin, and turmeric, coating the vegetables evenly.
- 4
Add the rinsed lentils and the vegetable broth (or water). Bring the mixture to a boil.
- 5
Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils and vegetables are completely tender.
- 6
Use an immersion blender to process the soup until it reaches your desired consistency—either completely smooth or slightly chunky.
- 7
Season with salt and pepper to taste, and serve hot with a generous squeeze of fresh lemon juice and a sprinkle of fresh herbs.
💡 Chef tips
- For a deeper flavor, toast the cumin seeds in the oil for 30 seconds before adding the onions.
- This soup thickens significantly as it cools; add a splash of water or broth when reheating to restore the desired texture.
- Serve with toasted pita bread or crusty bread to make it a complete, hearty meal.
✅ How it should turn out
The soup should be thick, creamy, and golden-hued, with a deep earthy aroma balanced by the bright, zesty finish of the lemon.