Bamix Recipe Blog

A taste of the Middle East: Lentil Shorba Soup

Shorba Soup has many variations depending on where in the Middle East you travel, from Algeria to India this soup is the staple in many homes. Libyan Shorba is made using lamb neck and another popular protein is chicken.

Algerian Shorba Frik uses lamb and freekeh, a cereal grain made from green durum wheat. This is a basic vegetarian Shorba recipe, you can add chicken or lamb depending on your preference. To make a heartier vegetarian version of this soup, you can top it with roasted spiced chickpeas.

Serves: 6


  • 1 1/4 cup of split red lentils
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2cup chopped carrot
  • 2 garlic cloves, minced
  • 1 teaspoon of a neutral flavoured oil such as grapeseed
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • 1 bay leaf
  • 1 lemon, juiced
  • 2.5 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp cumin powder
  • 1/4 tsp turmeric/ borrie
  • 1 tsp ground coriander
  • 1/4 tsp cinnamon



  1. Rinse and soak the split red lentils for 15-20 minutes, then drain
  2. Heat the oil up in a large pot over medium heat
  3. Cook the onions, celery, and carrots for 10- 12 minutes until they have become translucent
  4. Add in the garlic and cook for 30 more seconds
  5. Add in the bay leaf, spices, drained lentils, chicken stock, and water and cook for 15-20 minutes or until the lentils have softened
  6. Remove the bay leaf
  7. Blend the soup to the consistency that you like using the blender blade ( B Blade)
  8. Season with the lemon juice, salt, and pepper
  9. Top with spiced chickpeas.

Spiced Chickpea Recipe

These healthy chickpeas are delicious as a soup topping or to eat simply as a snack.


  • 100g dried chickpeas
  • 1 tsp bicarbonate of soda
  • Salt and black pepper
  • 1 tsp ground cardamom
  • 1 1/2 tsp ground allspice
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper



  1. Soak the chickpeas overnight in a large bowl of cold water and the bicarb.
  2. Next day, drain, place in a large pan and cover with twice the volume of water. Bring to a boil and simmer for an hour, skimming off any foam, until tender, then drain.
  3. Mix together the cardamom, allspice, cumin, cayenne and a quarter-teaspoon of salt, and spread on a plate.
  4. Toss the cooked chickpeas in the spice mixture in batches, to coat well.
  5. Heat the remaining oil in a frying pan and over medium heat lightly fry the chickpeas for two to three minutes, gently shaking the pan so they cook evenly and don't stick. Keep warm


- July 2019 -


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