Egyptian Lentil Stew (Shorbat Ads)
Shorbat ads, the Arabic name for lentil soup, is a staple across the Middle East, and this Egyptian version needs only a handful of pantry ingredients. Red lentils break down into a thick, soft body as they simmer, while onions cooked slowly in olive oil give it sweetness. Cumin and coriander add warmth, and lemon juice stirred in at the end keeps the pot bright. It feeds four easily.
Instructions
Put the chopped onions and the olive oil in a large pot.
Cook the onions over low heat until they turn translucent and slightly golden.
Add the water, lentils, soup mix if you are using it, cumin and coriander to the pot with the onions.
Stir, then raise the heat to medium so the liquid bubbles gently without boiling hard.
Simmer for one hour, stirring every few minutes so the lentils do not stick and burn. Adjust the heat up or down as needed, then taste and add salt if it needs it.
Turn off the heat and move the pot to a different burner so it stops cooking.
Cut the lemon in half and squeeze out all of the juice, then stir the juice into the pot.
Taste and serve. Each person can add a little more cumin or a squeeze of fresh lemon to their own bowl.
Make it personal.
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