Food Recipes Soups Lentil Soups Egyptian Red Lentil Soup 4.0 (5,549) 2 Reviews Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on September 25, 2018 Save Rate PRINT Share Close Photo: © Petrina Tinslay Active Time: 15 mins Total Time: 45 mins Yield: 8 servings Cook Mode (Keep screen awake) Ingredients 2 tablespoons unsalted butter 1 medium onion, chopped 2 carrots, finely chopped 3 celery ribs, finely chopped 3 garlic cloves, thinly sliced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ancho chile powder 1 pound tomatoes, seeded and diced 2 cups red lentils (14 ounces) Kosher salt Plain yogurt, lemon wedges and warm pita, for serving Directions In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes. Working in batches, puree the soup. Season with salt and serve with yogurt, lemon wedges, and warm pita. Originally appeared: February 2012 Rate It Print