Shorbat Adas Masriya bil Sha’riya (Egyptian Golden Lentil & Toasted Vermicelli Soup) – Authentic Egypt Recipe

Ingredients for Shorbat Adas Masriya bil Sha’riya (Egyptian Golden Lentil & Toasted Vermicelli Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) split red lentils, prepped into bite-sized pieces
• 1.5 cups carrots, washed and trimmed
• 1 cup tomatoes
• 1 medium onion and 3 cloves garlic, finely minced with toasted cumin
• 1.5 tbsp traditional Egypt seasoning (turmeric, garlic, lemon wedges, butter/olive oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and toasted cumin for 3–4 minutes until fragrant.
2. Stir in turmeric, garlic, lemon wedges, butter/olive oil and toast for 45 seconds to release the essential oils of Egypt's kitchen.
3. Add split red lentils and carrots, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in tomatoes, adjust seasoning, and ladle steaming hot into deep bowls.