lentil soup

When it is time to break the fast, it is best to ease into eating, rather than going straight for a full-on meal. After having a few dates with tahini or yoghurt, the next best thing to ease into eating with is soup. But after a week, sometimes inspiration runs thin for this Ramadan staple. Here we present a soup-a-day to help with culinary brain-freeze during the last few days of the Holy Month.

Fastest-ever lentil soup


1 teaspoon extra-virgin olive oil

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, minced

Coarse salt and ground pepper

Optional spices to add: red pepper flakes, coriander, cumin, or even garam masala

1 1/2 – 2 cups vegetable or chicken broth (or Maggi cube in water)

3/4 cup cooked lentils (canned or cooked ahead of time), rinsed and drained

2 teaspoons lemon juice, or more to taste


In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and any additional seasonings you like, and cook, stirring occasionally, until onion softens, about 3 to 5 minutes.

Add broth and bring to a boil; cook 5 minutes. Add lentils and cook until soup thickens slightly, about 3 to 5 minutes. Stir in lemon juice and adjust seasonings to taste. Serve with more lime wedges or a drizzle of olive oil.


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lentil soup


Rasha Sulthana

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