Iftar Meals: Lentil Soup
April 20, 2020
With the MCO in operation it’s even more important that you spend your time wisely and shop for the best items to feed yourself and your family during this Ramadan. Here is an easy-to-make dish that is the perfect comfort food. Lentil soup is vegan and low in calories too so don’t be afraid to have it as an appetiser during Iftar.
1 tablespoon of olive oil
1 onion chopped
1 ½ cups dry yellow lentils
1 large carrot roughly chopped
1 ½ teaspoon ground cumin
Salt and pepper to taste
Juice of one lemon
Chopped parsley for garnishing
In a large pot, heat the olive oil and sauté the onions until they soften for about 5 minutes.
Stir in the lentils, rice, carrots, cumin, salt and pepper, and cook stirring frequently until they are well mixed and the spices are fragrant for about 3 to 4 minutes.
Add 8 cups of water and bring the mixture to a boil. Turn the heat to low and cook covered until lentils are fully cooked for about 20 to 30 minutes (make sure to stir a couple times while cooking to prevent the lentils from sticking to the bottom of the pot).
Using an immersion blender, pulse a few times to get the desired consistency of the lentils. Stir in the lemon juice.
Garnish with parsley and serve warm.
You can make extra soup and store it. Let the soup cool to room temperature and store in an airtight container, it will last about 5 days in the fridge and you simply reheat it on the stovetop. The soup also freezes well for several months and can be thawed and room temperature.
You can also serve this soup with some garlic bread.
If you want to add some rice to it, you can also cook this soup with ½ cup short grain white rice (or brown rice if you want to be healthier).