Total Time
Prep 15 mins
Cook 40 mins

An Egyptian recipe from "Extending the Table" cookbook. Also known as Shorbet Addis.

Ingredients Nutrition


  1. Chop vegetables into large chunks.
  2. Put vegetables in a large soup pot with garlic, lentils, water and bouillon cube.
  3. Cover and boil 20-30 minutes without stirring.
  4. Cool slightly and puree in batches in a blender.
  5. Return puree to the pot and add cumin, salt and cayenne pepper.
  6. Simmer 10 minutes, stirring occasionally to blend flavors.
  7. In a separate pan, fry chopped onion in 1 tablespoon oil until golden brown.
  8. Float onions on top of soup.
  9. Hint: Serve with wedges of lemon to bring out flavor.

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