Red Lentil Soup
The perfect comforting bowl for iftar. This Red Lentil Soup is rich, velvety, hearty, nutritious, and packed with wholesome veggies — pure Ramadan comfort in every spoonful.
— Ingredients —
6 tablespoons oil, divided
1 medium onion, finely chopped
1 cup carrots, diced
2 potatoes, peeled and diced
4 cloves garlic, minced
1/3 cup tomato paste
2 cups red lentils, rinsed
7 cups water
1 cup vermicelli
1/2 teaspoon cumin
1 tablespoon chicken bouillon powder
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper
1 teaspoon paprika
2 additional cups water (to thin the soup)
—For the Mint Butter—
4 tablespoons unsalted butter
1 tablespoon dried mint
1. In a large pot, heat 3 tablespoons of oil over medium heat. Add the chopped onions, carrots, potatoes, and garlic. Sauté for about 5 minutes, until the vegetables begin to soften and become fragrant.
2. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
3. Add the rinsed red lentils, then pour in 7 cups of water and stir well. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, or until the lentils and vegetables are very tender.
4. Using an immersion blender, blend the soup until smooth and creamy.
5. In a pan, heat the remaining 3 tablespoons of oil over medium heat. Add the vermicelli and toast until golden brown. Stir in the cumin, chicken bouillon, salt, black pepper, and paprika, and cook for about 30 seconds to bloom the spices.
6. Carefully pour in the blended soup, along with the remaining 2 cups of water to thin out the soup, and stir well. Cover and simmer for 8–10 minutes, or until the vermicelli is tender. Always taste and adjust the salt and seasonings as needed.
7. For the topping, melt the butter in a small pan over medium heat. Add the dried mint and let it gently sizzle for about 30 seconds, until fragrant.
8. Spoon the mint butter over each bowl just before serving for a rich, aromatic finish. Serve with lemon slices on the side to squeeze in and enjoy!
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Red lentil soup has been one of my go-to meals during Ramadan and chilly evenings because of its perfect balance of hearty nutrition and comforting warmth. What I truly appreciate about this recipe is the addition of vermicelli, which adds a delightful texture that transforms it from a simple lentil soup to a more filling dish. Toasting the vermicelli golden brown before incorporating it infuses a subtle nutty flavor that pairs beautifully with the paprika and cumin spices. Another tip I've learned is that blending the lentils and vegetables to a smooth consistency creates a velvety texture that is soothing and easy to digest, especially after a long day of fasting. Adjusting the amount of water lets you customize the thickness to your preference—some like it soupier, while others prefer a thicker stew-like consistency. The mint butter topping is a game changer. Melting butter with dried mint releases an unexpected aromatic richness that elevates the entire bowl. Serving the soup with fresh lemon slices adds a vibrant brightness when squeezed in at the table, balancing the earthiness of the lentils. This recipe is versatile too. For vegetarians, simply omit the chicken bouillon powder or replace it with vegetable stock powder to keep the flavor robust. Also, feel free to add other seasonal veggies like zucchini or spinach to boost the nutritional value further. From my personal experience, this red lentil soup never fails to provide that heartwarming comfort and energy needed for iftar, making it a beloved staple in my kitchen during Ramadan and beyond.
