Lentil Soup

Lentil soup is more than just a dish; it's a comforting embrace during the holy month of Ramadan and a year-round favorite in many households. Known for its simplicity and heartiness, this soup blends red lentils with basic spices to create a nourishing bowl of warmth. Break your fast with this healthy and nutritious soup, traditionally followed by a date and a glass of water. Afiyat Bit!

Ingredients

🥄 1 cup red lentils, rinsed
🧅 1 medium onion, chopped
🥕 2 medium carrots, diced
🧄 2 cloves garlic, minced
🥔 1 medium potato, peeled and diced
🫒 2 tablespoons olive oil
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon ground black pepper
🌿 1 teaspoon cumin
🧂 1/2 teaspoon turmeric
🌿 1 teaspoon dried coriander
🍋 1 tablespoon lemon juice
💧 5 cups water or vegetable broth
🌱 Optional: Fresh parsley, for garnish

Instructions

1- Heat the Olive Oil:

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until it turns translucent.

2- Add Garlic, Carrots, and Potato:

Stir in the minced garlic, chopped carrots, and diced potato.
Sauté for about 5 minutes, or until the vegetables begin to soften.

3- Flavor the Base:

Sprinkle in the salt, black pepper, cumin, turmeric, and coriander.
Stir well to coat the vegetables with the spices.

4- Incorporate Lentils and Broth:

Add the rinsed red lentils to the pot, followed by the water or vegetable broth.
Stir to combine all ingredients.

5- Simmer the Soup:

Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 25-30 minutes, or until the lentils and vegetables are tender.

6- Blend for Creaminess (Optional):

For a smoother texture, use an immersion blender to purée the soup, or transfer to a blender in batches and blend until smooth.
Return to the pot.

7- Finish with Lemon:

Stir in the lemon juice and adjust seasonings to taste.

8- Serve:

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Pair it with a date and a glass of water to break your fast traditionally.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 220 per serving
Proteins: 10g
Fats: 7g
Carbohydrates: 35g
Equipment: Large pot, immersion blender (optional)