Lentil Soup for the Soul
It’s not Ramadan without lentil soup. When the sun sets and we hear the call to prayer, we break our fast with dates and water and move onto this soup. This is our first course for iftar, the sunset meal to break the fast.
There are as many ways to make this soup as there are Arab families. There are endless variations in seasonings, garnish and proportions. Since we eat this almost every night of Ramadan, my soup is pretty simple.
Easy Lentil Soup
1 Tablespoon olive oil
2 cloves garlic, minced
1 large onion, finely chopped
1 or 2 carrots, finely chopped
6 cups water and/or stock
1 cup orange lentils
½ teaspoon cumin
1/4 teaspoon turmeric, for color (optional)
1 teaspoon salt (or to taste)
pepper to taste
1 lemon
Garnish: chopped parsley
1. Over medium-low heat, sauté garlic and onions until translucent. Add carrots and continue stirring for a few more minutes.
2. Add liquid and lentils. Bring to a boil. Lower temperature and simmer gently for one hour.
3. Add salt, pepper, cumin, and turmeric, if using. For a smooth soup like in the photo, puree in a blender or food processor or use an emulsion blender. Alternatively, if you like the texture, leave as is.
4. Garnish with chopped parsley and serve with fresh lemon slices.
Note: This recipe can easily be doubled. It freezes well.
What soup do you eat during Ramadan?
