Lentil soup is a comforting classic that's especially cherished during the holy month of Ramadan, providing nourishment and warmth after a day of fasting. This recipe combines the earthy flavor of lentils with the richness of golden vermicelli and aromatic spices, creating a soulful dish that's perfect for any day of the week.
Ingredients
๐พ 2 cups of red lentils, rinsed with cold water
๐ง
1 small onion, diced
๐ฅ 2 potatoes, diced
๐ง 6 cups of water
๐ซ 1/3 cup olive oil
๐ 1 cup vermicelli
๐ง 1 tablespoon chicken bouillon
๐ถ๏ธ 1 teaspoon curry powder
๐ถ๏ธ 1/2 teaspoon chili flakes
โซ 1/2 teaspoon black pepper
๐ฟ 1/2 teaspoon turmeric
๐ฆ 2 to 3 more cups of water (for desired soup consistency)
Instructions
1- Prep the Lentils:
- Start by rinsing the lentils thoroughly under cold water to remove any debris.
- Combine the lentils, diced onion, and diced potatoes in a large pot.
2- Cook the Base:
- Add 6 cups of water to the pot.
- Bring it to a boil, then lower the heat and let it simmer for about 25 to 30 minutes, or until the lentils and potatoes are tender.
3- Purรฉe the Mixture:
- Once cooked, use an immersion blender or a standing blender to purรฉe the mixture until smooth.
- Transfer the purรฉe back into the pot.
4- Toast the Vermicelli:
- In a separate pot, heat the olive oil over high heat.
- Add the vermicelli and sautรฉ until it reaches a golden brown color. Be attentive as they can burn quickly.
5- Season and Combine:
- Immediately add the curry powder, chili flakes, black pepper, and turmeric to the vermicelli.
- Stir well to coat the toasted pasta with spices.
6- Finish the Soup:
- Pour the purรฉed lentil mixture into the pot with the vermicelli.
- Adjust the soup's thickness by adding 2 to 3 additional cups of water. Stir everything together thoroughly.
7- Simmer and Serve:
- Let the soup simmer over medium-high heat for about 10 more minutes.
- Adjust seasoning as needed. Serve hot and enjoy this nourishing delight.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6-8
Calories: Approximately 280 per serving
Nutritional Information (per serving):
Proteins: 8g, Fats: 12g, Carbohydrates: 40g
Equipment: Large pot, immersion blender or standing blender, ladle
Cooking Tips
- If you prefer a thicker consistency, reduce the amount of additional water added at the end.
- For an extra kick, garnish with fresh chopped cilantro or a squeeze of lemon juice before serving.
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