Red lentil soup
شوربة عدس
Smooth lentil soup with cumin and lemon. The Ramadan iftar starter.
At a glance
- Time
- 40 min
- Serves
- 6
- Kitchen
- Middle Eastern
- Heat
- Not spicy
Vegan
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Served across the Middle East, and the first thing on the table when the fast breaks in Ramadan. Red lentils cook down to a velvety soup without any cream.
Method
Rinse the lentils until the water runs almost clear.
Heat the olive oil and fry the onion and carrot for 8 minutes, until soft. Add the garlic, cumin and turmeric for 1 minute.
Add the lentils and stock. Bring to the boil, then simmer for 20 minutes, until the lentils are soft.
Blend until smooth with a stick blender. Add salt, and a little water if it is too thick.
Serve with lemon squeezed over, chilli flakes and a drizzle of olive oil.
Toasted bread cubes fried in olive oil on top make it a meal.
Eat it with: Flatbread, and dates to start if it is iftar.
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