The most delicious Arabic food

Egyptian lentils with vermicelli (known as Shorbet Ads bil Sha’riyah) is a comforting and hearty dish made with red lentils, vermicelli, and warm spices. It’s commonly served with bread and often enjoyed during colder months.

Ingredients:

• 1 cup red lentils, rinsed
• ½ cup vermicelli pasta
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped (optional)
• 1 small tomato, chopped (optional)
• 4 cups vegetable or chicken broth (or water)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• 1 teaspoon lemon juice (for serving)
• Fried onion or crispy bread (optional, for garnish)

Instructions Egyptian lentils with vermicelli:

1. Sauté the Aromatics:
   • In a pot, heat 1 tablespoon of olive oil. Add the chopped onion and garlic, sautéing until softened and golden.
   • If using, add the chopped carrot and tomato, cooking until softened.
2. Cook the Lentils:
   • Add the rinsed red lentils and stir for a minute.
   • Pour in the broth or water and bring to a boil.
   • Lower the heat, add cumin, coriander, turmeric, salt, and pepper.
   • Simmer for about 20-25 minutes until the lentils are fully cooked and soft.
3. Blend (Optional):
   • If you prefer a smooth texture, use an immersion blender to puree the soup until creamy. If you like it chunkier, skip this step.
4. Prepare the Vermicelli:
   • In a separate pan, heat the remaining 1 tablespoon of olive oil.
   • Add the vermicelli and stir until golden brown.
   • Transfer the toasted vermicelli to the lentil soup and cook for another 5 minutes until the vermicelli is tender.
5. Serve:
   • Taste and adjust seasoning.
   • Drizzle with lemon juice and garnish with fried onions or crispy bread if desired.

Serving Suggestion Egyptian lentils with vermicelli:

Enjoy it with warm pita bread or a side of pickled vegetables for an authentic Egyptian touch!