Red Lentil Soup for Ramadan Prep
A simple hot red lentil soup with cumin and tomatoes, served with bread.
A simple hot soup made with red lentils, garlic, cumin, and tomatoes, finished with lemon and served with bread.
Like a spiced lentil soup, with a thicker, more rustic texture.
Red lentils cook quickly and turn soft, which makes this a forgiving soup for beginners. Lemon at the end brightens the flavor.
Ingredients
- 1 cup red lentils
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- half a teaspoon turmeric
- dried tomatoes
- quarter teaspoon black or white pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- a squeeze a squeeze of lemon
- fried bread
- hot water
- a little parsley
Instructions
- Place 1 cup of red lentils with the onion powder, garlic powder, cumin, turmeric, pepper, salt, and dried tomatoes in a spice grinder or blender.
- Grind the ingredients in the spice grinder or blender in batches until they become a very fine powder with no coarse residue.
- Transfer the ground powder to a jar or glass container for storage.
- Place 1½ tablespoons of the ground lentil mixture in a serving cup or finjan.
- Pour hot water into the cup or finjan over the ground lentil mixture.
- Stir the mixture well in the cup or finjan until the residue dissolves and the texture is uniform.
- Add a squeeze of lemon to the cup or finjan at the end, then stir the soup again.
- Taste the soup in the cup or finjan and adjust the salt if needed.
- Serve the soup hot in the cup or finjan with a little fried bread.
- Garnish the soup in the cup or finjan with a little parsley and a piece of lemon when serving.
- If dried tomatoes are unavailable, chop tomatoes in the kitchen, sprinkle them with a pinch of salt, then place them in the oven at 50 degrees for about an hour, stirring, until dry.
- The tomatoes can be dried in an air fryer instead of the oven.