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bowl of lentil soup with drizzle of oil

LENTIL SOUP

This lentil soup is a comforting Ramadan classic that’s smooth, nourishing, and full of warm spices. Made with red lentils, aromatic vegetables, and a squeeze of fresh lemon, it’s the perfect way to break your fast or enjoy as a cozy meal any time of year.
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Ingredients
  

  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 onion, diced small
  • 2 carrots, thinly sliced
  • 2 tbsp minced ginger
  • 4 garlic cloves
  • 190 g lentils, soaked for 2hrs (in HOT water) but preferably overnight
  • 1 Yukon gold potato, diced (optional)
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • 4 cups vegetable stock
  • Salt & pepper to taste
  • 1 lemon, juice

Method
 

  1. In a pot, heat olive oil over medium heat. Add onion and carrots and sauté until soft (3–4 minutes).
  2. Stir in garlic, cumin, coriander, turmeric, and paprika. Cook for 30 seconds until fragrant.
  3. Add drained lentils, potato (if using) and broth. Bring to a boil.
  4. Reduce heat, cover, and let it simmer for 20–25 minutes until lentils and vegetables are soft.
  5. Use an immersion blender to puree the soup until smooth (or leave it chunky if preferred).
  6. Stir in lemon juice, salt, and pepper to taste. Garnish with fresh herbs and serve with warm pita or crispy croutons.

Notes

Adding the potato will result in a thicker, more filling soup.