Ramadhan recipes/ Soups

Red lentil soup

Red lentil soup

 

It was the second day of Ramadhan and I was still craving soup, but was not inclined to spend hours making one.

I found a recipe for lentil soup that looked very easy on what is turning out to be one of my favorite blogs. You can find the original recipe for Arabic lentil soup on the Chef in disguise website (along with many easy and authentic Middle Eastern recipes).

I had tried making Arabic lentil soup previously using green lentils, but it looked more like dishwater and did not taste any better. This red lentil soup is nutritious, easy to make and has a creamy, rich flavor that is elevated with a sprinkling of parsley and grating of lemon zest, if you have it available.

Another adaptation includes 1/2 cup of chopped celery and 1/2 cup of chopped carrots added when sautéing the onions. A third included only carrots. For now I prefer the third version with the carrots and without the celery as I find the celery too overpowering a flavor. It may be that fasting has made my tastebuds ultra sensitive because today even the chili seemed spicier than before.

You may find that even the soup avoiders in your family will love this. When we made it in Cape Town this past Winter my family could not believe how easy it is to make and how quickly it was ready. The longest part of the recipe is the soaking time of the lentils!

Red lentil soup
 
Prep time
Cook time
Total time
 
Simple, delicious and easy red lentil soup.
Author:
Recipe type: Soups
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 cup red lentils
  • 60 ml olive oil, divided
  • 1 red onion, finely chopped
  • 1 carrot, grated
  • 15 ml flour
  • 4 cups water or stock (I used half vegetable stock and half water)
  • 1 clove garlic, sliced
  • ¼ teaspoon chili flakes
  • Salt to taste
  • Black pepper
  • Parsley
  • Lemon
Instructions
  1. Rinse the lentils twice then soak for at least 2 hours.
  2. Heat 30 ml of olive oil in a soup pot and sauté the onions until soft.
  3. Add the flour and cook for 1 minute before adding the drained lentils, garlic and chili flakes.
  4. Add the stock or water and bring to the boil, then reduce the heat and simmer for 40 minutes or until the lentils are soft.
  5. Blend the soup until creamy and completely smooth. I used a stick blender.
  6. Add the remaining 30 ml oil and blend until incorporated.
  7. Adjust the thickness with more hot stock or water, if required.
  8. Check the seasoning and add salt and freshly ground black pepper.
  9. Serve with a sprinkling of chopped parsley and lemon zest and a wedge lemon.

 

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10 Comments

  • Reply
    Levan @ Crazy Vegan Kitchen
    August 21, 2015 at 12:09 pm

    Immensely tempting soup! Thanks for sharing! Love red lentil 🙂

    • Reply
      Razena
      August 21, 2015 at 6:54 pm

      You are most welcome. Try it some time and let me know what you think 🙂

  • Reply
    Choclette
    August 21, 2015 at 12:20 am

    Lentils are one of my favourite foods, so lentil soup or dhal is quite a common meal for us in the winter. That should hopefully sustain you through your days of no eating.

    • Reply
      Razena
      August 21, 2015 at 5:49 am

      I ate this soup almost every day night in Ramadhan (during Summer) because it was so easy and very nutritious 🙂

  • Reply
    Traditionallymodernfood
    August 20, 2015 at 11:52 pm

    Healthy warm soup..looks pergect

    • Reply
      Razena
      August 21, 2015 at 5:52 am

      Thank you, you should try it some time 🙂

  • Reply
    Roy
    August 20, 2015 at 11:32 pm

    This is lovely! So easy but sounds comforting.
    i will try this soon. 🙂

    • Reply
      Razena
      August 21, 2015 at 5:51 am

      When I showed my family how to make this they couldn’t believe how easy it was. One of my cousins sent me a text last week saying she was feeling ill and still managed to make this soup for dinner 🙂

  • Reply
    shobha
    August 20, 2015 at 10:19 pm

    I am having soups these days .. I will try out this one too.. looks delicious and simple.

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