Shorbet Ads (Egyptian Lentil Soup)

Method

1. 1

   Peel and chop the carrot and onion; mince the garlic.

2. 2

   Combine the lentils, carrot, onion and garlic in a pot with a liter of water and bring to a boil.

3. 3

   Lower the heat and simmer until the lentils and vegetables have collapsed into softness, skimming any foam.

4. 4

   Meanwhile, cube the pita bread and toast the cubes in a dry skillet over medium heat, tossing often, until golden and crisp; set aside.

   💡 Watch them closely near the end — they go from golden to burnt fast.

5. 5

   Blend the soup until velvet-smooth, working in batches if needed.

6. 6

   Return to the pot, season with the cumin, salt and lemon juice, and warm through.

7. 7

   Ladle into bowls, top with a heap of the toasted pita cubes and a final cumin dusting, and serve hot.

   💡 Squeeze extra lemon at the table — its brightness fades if it waits in the pot.