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 is not only a staple in many traditional cuisines but also an excellent choice for a nutritious and satisfying meal, especially during Ramadan. In my experience, using fresh, quality ingredients significantly enhances the flavor and texture of the soup. The addition of vermicelli adds a delightful bite that complements the smooth lentil base perfectly. One tip I found helpful is to toast the vermicelli and spices in oil before adding the blended soup. This technique really blooms the spices, creating a deeper, more complex aroma and taste that lingers pleasantly with every spoonful. For those who prefer a lighter version, adjusting the water quantity allows you to customize the soup’s thickness. The mint butter topping is a game-changer. Melting unsalted butter with dried mint releases a fragrant, buttery essence that when drizzled over the hot soup, enriches every bite. Serving the soup with fresh lemon wedges adds a bright, acidic contrast that balances the hearty flavors beautifully. From a nutritional perspective, red lentils provide a great source of protein and fiber, making this soup both filling and beneficial for digestive health. Including carrots, potatoes, and garlic bursts the bowl with vitamins and minerals, further elevating this dish as a wholesome meal perfect for iftar. I also recommend preparing this soup in larger batches and refrigerating leftovers. The flavors deepen overnight, making it even more delectable the next day. This dish embodies comfort and nourishment—a perfect Ramadan staple that comforts both the body and soul.
Yummmy🔥