A bold and hearty twist on the classic Shorbat Adas, this Egyptian-inspired lentil soup is elevated with crispy harissa chickpeas and warming spices!
Shorbat Adas: Egyptian Lentil Soup with Harissa Chickpeas – Healthy, Hearty, and Delicious
My absolute favorite lentil soup is Mercimek Çorbası, the Turkish take on this comforting classic. Once I realized how many countries across this region have their own unique versions of lentil soup, I couldn’t help but want to explore them—starting with Shorbat Adas: Egyptian Lentil Soup with Harissa Chickpeas. This version is rich with red lentils, earthy spices, and just a hint of cinnamon, creating a flavor that feels both grounding and warming. To give it my own Madly Delicious twist, I added crispy harissa chickpeas, inspired by North African flavors, for an extra layer of spice and texture. It’s hearty, nourishing, and the kind of soup you’ll want to curl up with again and again.
Why You’ll Love This Recipe
Hearty and comforting: Red lentils and vegetables create a filling yet balanced soup that works year-round.
Weeknight-friendly: Simple ingredients and minimal prep make this an easy go-to for busy nights or meal prep.
Totally customizable: Blend it smooth or leave a little texture, and adjust the spice level to suit your taste.
Naturally vegan & gluten-free: A cozy bowl that fits a variety of dietary needs.
Nourishing and satisfying: Protein-rich lentils and crispy chickpeas make this soup both comforting and substantial.
Ingredient Highlight: Red Lentils
Red lentils are a staple in Middle Eastern and North African cooking, loved for their quick cooking time and naturally creamy texture. They’re rich in plant-based protein and fiber, making them a nourishing base for soups and stews. Unlike green or brown lentils, red lentils break down as they cook, creating a smooth, velvety consistency without the need for thickeners.
Madly Delicious Must-Know Tips & Questions
- Control the Spice: If you’re sensitive to heat, reduce the harissa or substitute with smoked paprika for a milder flavor.
- Silky Smooth or Chunky: Blend the soup to your desired consistency—completely smooth for a creamy texture or leave it slightly chunky for a more rustic feel.
- Batch Cooking: Double the recipe to freeze leftovers for a quick meal on busy days.
Can I use a different type of lentil?
Red lentils are traditional in this soup because they cook quickly and break down into a creamy texture. If you substitute with green or brown lentils, adjust the cooking time as they take longer and won’t have the same consistency.
What is harissa?
Harissa is a North African chili paste made with roasted red peppers, garlic, olive oil, and spices. It adds a smoky, slightly spicy flavor and works beautifully in savory dishes.
Can I skip the crispy chickpeas?
Of course! The soup is delicious on its own, but the chickpeas add a nice crunch and a spicy kick that elevates the dish.
Let’s Dish About Lentils: Did You Know?
Lentils have been around for over 9,000 years, making them one of the oldest foods people have been cooking with. They’re also naturally quick-cooking compared to many other legumes, which helped make them a practical staple long before modern kitchens existed. They’ve long been a staple across the Middle East thanks to how affordable, filling, and easy they are to cook. In Egypt, lentil soup is everyday comfort food at its best, which is exactly why Shorbat Adas is still loved and enjoyed today.
Love a cozy, nourishing bowl of soup? Then try my Egyptian Lentil Soup with Harissa Chickpeas!
This hearty, flavorful soup is nourishing, aromatic, and packed with comforting spices. Don’t forget to tag me on Instagram @madly__delicious with #MadlyDelicious and #UnleashTheDelicious!
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Egyptian Lentil Soup with Harissa Chickpeas (Shorbat Adas)
Equipment
- Immersion blender or blender
- Large pot or Dutch oven
- Baking sheet (for chickpeas)
Ingredients
- 2 tbsp olive oil
- 1 large yellow or white onion, roughly diced
- 2 medium-large carrots, peeled and sliced
- 2 cloves garlic, chopped
- 1 cup red lentils, washed
- 6 cups (48-ounces) low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes (or 2 large Roma tomatoes, diced)
- ¾-1 tsp salt, to taste
- ½ tsp black pepper
- 1 ½ tsp cumin
- 1 ½ tsp coriander
- ½ tsp turmeric
- ¼ tsp cinnamon, plus extra dashes if desired
- Lemon wedges, for serving
- Cilantro or parsley, for garnish
- Drizzle harissa, optional
Harissa Chickpeas (optional)
- 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
- 1 tbsp harissa
- Drizzle of olive oil
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 large onion and 2 carrots and sauté for 5–7 minutes, until softened and lightly golden. Add 2 cloves garlic and cook for another 30 seconds, just until fragrant.
- Bloom the Spices: Stir in 1½ tsp cumin, 1½ tsp coriander, ½ tsp turmeric, ¼ tsp cinnamon, ¾ tsp salt, and ½ tsp black pepper. Cook for about 30 seconds, stirring constantly, to bloom the spices and deepen their flavor.
- Simmer the Soup: Add 1 cup red lentils, 6 cups vegetable broth, and 1 can diced tomatoes (or diced Roma tomatoes). Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils and vegetables are very tender.
- Start the Chickpeas (Optional): If making the harissa chickpeas, start them now (Instructions below) so they can roast while the soup simmers. Preheat the oven to 400°F (200°C).
- Blend: Turn off the heat and let the soup cool slightly before blending. Using an immersion blender, blend directly in the pot until mostly smooth, leaving a little texture if desired. If using a countertop blender, work in batches and allow steam to vent while blending. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with crispy harissa chickpeas, fresh herbs, a squeeze of lemon, and a drizzle of harissa if you like.
Prepare the Harissa Chickpeas (Optional)
- Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the Chickpeas:In a bowl, toss 1 can chickpeas with 1 tbsp harissa, a drizzle of olive oil, and a pinch of salt and pepper until evenly coated.
- Roast: Spread chickpeas in a single layer on the prepared baking sheet. Roast for 25–35 minutes, shaking the pan halfway through, until crispy and golden.