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Bites Fil Beit: Egyptian yellow lentil soup – Shorbet 'ads - Daily News Egypt

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Bites Fil Beit: Egyptian yellow lentil soup – Shorbet ‘ads

We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitEgyptian yellow lentil soup – Shorbet ‘ads


250g yellow lentils – ‘ads
1 carrot, peeled – ga-zar
1 onion – ba-sal
1 tomato – ta-ma-tem
3 garlic cloves, peeled – tom
2 tbsp ghee or margarine – zeb-da or sam-na
3 tsp corn oil – zeit dor-a
1 liter water – may-ya
cumin, according to taste – kam-moon
salt and pepper – malh and fel-fel
8 loaves of Egyptian bread – ‘eysh
100g vermicelli – she’-rey-ya



• Cut the carrot, onion and tomato into medium pieces.
• Wash the lentils and drain well. Add the water to a large pan and add the lentils, carrot, onion and tomato and bring to a boil.
• Turn down the heat and simmer for 30 minutes or until the ingredients are tender. Take off the heat and set aside.
• Pour into a blender or and blend until the soup is creamy.
• Reheat the soup.
• Fry the vermicelli in a little oil until it turns golden. Add to the soup.
• Add salt and pepper to taste.
• Cut the bread into bite size squares. Heat two tbsp of margarine in a large skillet. Add the bread and stir until crispy.
• Place the bread in a bowl and add the lentil soup on top. Serve immediately.



• For a thicker soup add a little less water, you can always add more to reach your preferred consistency.
• Serve the bread on the side to ensure it stays crunchy.


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