Vegan ✔ Immunity-Boosting ✔ Ramadan ✔
This fresh lemony lentil soup is a hearty soup that's perfect for Ramadan! Featuring immunity-boosting turmeric, garlic and bone (or vegetable) broth, it’s a creamy soup that is nourishing and hydrating and that can be served as a main dish or as a starter or side with other salads and dips.
Recipe via The Bean Bites (thebeanbites.com)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Small Onion, diced
- 4 Cloves Garlic, minced or pressed
- 2 Teaspoons Cumin Powder
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Paprika Powder
- 1 ½ Cup Dried Red Lentils, soaked
- ½ Cup White Rice, uncooked
- 5 Cups Bone or Vegetable Broth
- Juice of One Large Lemon
- Salt and Pepper to taste
Step 1: In a medium-sized pot, warm olive oil over medium-high heat. Add the onion and garlic and cook until soft (about 5 minutes), then add the cumin, turmeric, and paprika.
Step 2: Add the lentils, rice, and salt and pepper to the pot, making sure to coat the lentil mixture with the olive oil and spices, and cook for 3-5 minutes (or until the rice and lentils start to sweat).
Step 3: Add the broth and bring the mixture to a boil. Reduce the heat to simmer and cook uncovered for about 30-35 minutes (or until the rice and lentils are soft). Note: Stir occasionally and add more broth if needed.
Step 4: Remove the pot from the heat, and blend with an immersion hand blender until you reach the desired consistency.
Add the lemon juice and taste and serve warm.
If you tried this recipe or have any questions, don’t hesitate to reach out to us or let us know in the comments!