It’s not Ramadan without lentil soup, which is traditionally the first thing one eats to break their fast each night, along with a few dates. A large dinner follows and then a morning meal is eaten before sunrise, when fasting begins again. With so many people around the world enjoying this hearty staple, also known as shorbat adas, it’s no surprise that there are a million and one different versions – some with vegetables, others with beef, chicken or spices.
No matter your preference, lentils are rich in fiber, protein and vitamin C. Plus, they’re low in calories, making this dish a super healthy option for Ramadan and beyond! With that in mind, here’s our favorite lentil soup recipe – you can thank us later!
- 1 cup red lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large celery stalk, diced
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 3 teaspoons freshly ground cumin
- 1 teaspoon salt
- ¼ teaspoon allspice
- 1 bay leaf, whole
- 3 tablespoons lemon juice
- 2 medium Arabic bread, for garnish
- 4 tablespoons natural yogurt, for garnish
- 4 teaspoons sumac, for garnish
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
- Once hot, add celery, garlic, onion, and ½ teaspoon salt.
- Sweat until onions are soft and translucent, about 5 minutes.
- Add lentils, water, remaining salt and bay leaf and bring to a boil.
- Once boiling, add cumin, allspice and remaining stock, then turn heat to low.
- Cover and let simmer until lentils are tender, about 30-40 minutes.
- Cut Arabic bread into 2cm squares and add to frying pan with remaining olive oil.
- Fry until golden brown and leave to stand on paper towel.
- Turn off heat, stir in the lemon juice.
- Ladle into bowls and add Arabic bread.
- Garnish with a dollop of natural yogurt and a sprinkle of sumac to taste.
- Leftovers will keep refrigerated for 5 days, so once it has cooled, box it up!
- For a healthier alternative, bake Arabic bread in the oven!