During Ramadan, lentil soup is often served daily at Iftar tables. Variations of this quintessential fast-breaker have been enjoyed around the world at iftar time since time immemorial, but nowhere is it as ubiquitous as it is in the Middle East. Lentils are a main ingredient for many authentic Levantine dishes and it’s believed to be one of the oldest cultivated legumes in the region. Also, lentils are rich in fiber, protein, and vitamin C and low in calories which makes it a super healthy and veggie friendly option. Try topping it with pitas croutons and a squeeze of lemon juice. Another nice touch are some radishes, scallions and green chilis.
Here is a simple recipe I grew up on.
Preperation Time
- 5 minutes
Cooking Time
- 30 minutes
Serves
- 4 pax
Ingredients
- 1/4 cup olive oil
- 1 cup onion, finely chopped
- 1 carrots finely chopped
- 2 potatoes diced or 1 cup of short grain rice (optional)
- 1 cup red lentils, thoroughly washed
- 1 liter Vegetable stock
- 1 tsp salt
- 1 tbsp cumin
- 1 tsp turmeric
- 1/2 lemon, squeezed
- Parsley for garnish, green onions, radishes, croutons
Method
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In a pot over medium heat, sauté the chopped onions with olive oil until lightly browned.
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Add lentils and stir with onions for a minute or two (roasting lentils before cooking gives them extra flavor).
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The add the carrots and potatoes
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Add vegetable stock and 6 cups of water (or you can add 6 cups of homemade chicken stock). Cover the pot and leave it under low-medium heat for about an hour or until lentils are very tender and creamy.
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Now after having them cooked, add cumin, turmeric, salt to taste, and juice of half a lemon. Blend the whole mixture using an electric blender to make a coherent and more creamy soup.
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Garnish with parsley and serve hot.
