egyptian lentil soup (shorbat aats) 🇪🇬

shorbat aats, as we call it, is perfect for this colder weather and is so nourishing and flavorful! i make a big batch weekly this time of year. my family usually makes it during ramadan, which i know isn’t as common, but it’s the best way to break your fast. 

it’s such an easy, delicious and super filling soup to make. plus it’s vegan and will use a lot of pantry staples!! you have to eat it with crispy fried bread and a generous squeeze of lemon, sorry i don’t make the rules.

2 large onions, diced
1 large carrot, diced
2 tbsp tomato paste
5 cloves of garlic, sliced
2 tsp kosher salt
2 tsp cumin
1 tsp coriander 
1/2 tsp turmeric
1/4 tsp cayenne pepper 
1/2 tsp freshly cracked pepper 
3 cups red lentils, washed and drained
8-10 cups of water
salt to taste

saute onions and carrots until golden-brown in color. 
add tomato paste, garlic and spices fry for 3-4 minutes until fragrant. 
add in lentils and fry for additional 3 minutes, stirring regularly. 
add water and cover and simmer on low medium heat for 25 minutes, stirring frequently. 
when the lentils are very tender to the touch, use immersion blender (or traditional blender) and blend until smooth. 
add more water to thin out to your desired consistency. taste for salt and enjoy! 
this can be made in advance and tastes great days later. 

bel hana w shefa! ✨