Red Lentil Soup Ramadan 5 Recipe

So, I’ve been on this cozy, plant-based kick lately and stumbled upon a red lentil soup that basically feels like a warm hug in a bowl. Let me tell you, it’s like a burst of flavor that makes you feel both sophisticated and comforted all at once.

My Red Lentil Soup for Ramadan is a perfect case in point. I adore whipping up delightful dishes that are also good for you.

My latest is a heady mix of protein-rich red lentils, the seeds of which packed with not just protein, but all kinds of healthy stuff (more on that in a second), and the warm spices that give this soup its character: cumin, coriander, and a splash of lemon juice for brightness.

Red Lentil Soup Ramadan 5 Recipe Ingredients

• Red Lentils: Rich in protein and fiber; they create a creamy base.
• Olive Oil: Heart-healthy fat; adds richness and smoothness.
• Garlic: Immune-boosting properties; adds aromatic depth.
• Cumin: Warm, earthy spice; enhances the soup’s flavor complexity.
• Lemon: Provides a tangy, refreshing contrast; brightens the dish.

Red Lentil Soup Ramadan 5 Recipe Ingredient Quantities

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 lemon, juiced
• Fresh cilantro or parsley, chopped, for garnish

How to Make this Red Lentil Soup Ramadan 5 Recipe

1. In a large pot over medium heat, warm the olive oil.

2. Incorporate the minced onion and fry for 3 to 4 minutes, or until the onion is soft and translucent.

3. Combine the minced garlic and diced carrot; cook for an additional 2-3 minutes.

4. Stir in the ground cumin, coriander, turmeric, and smoked paprika for about a minute, or until they become aromatic.

5. Add the washed red lentils and veggie stock to the pot and stir to combine.

6. Heat the mixture until it reaches a full boil, then lower the heat and let it sit and stew for about 20-25 minutes, or so, until the lentils are very tender.

7. Puree the soup using an immersion blender until smooth, or if you prefer, use a blender and work in batches to achieve the same result.

8. To taste, season with salt and pepper.

9. Right before serving, stir the lemon juice in.

10. Serve the soup in bowls, and top each serving with chopped cilantro or parsley. Enjoy!

Red Lentil Soup Ramadan 5 Recipe Equipment Needed

1. Large pot
2. Stirring spoon
3. Cutting board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Immersion blender or countertop blender
8. Ladle
9. Bowls for serving

FAQ

• Q: Can I use a different type of lentil?A: Yes, other varieties such as green or brown lentils can be used, but those lentils may take longer to cook and soften than red lentils.
• Q: Is the soup spicy?The warmth and depth of the spices used are not especially hot. You may use any amount of spices you desire to get to that place where you feel the dish is calibrated just right to your spice comfort level.
• Q: Can I make this soup ahead of time?A: Absolutely! Soups are a great option for meal prep, and they keep so well in the fridge. This Minestrone will be as good on Day 3 as it is on Day 1. Just make sure you store it in an airtight container between meals.
• Q: How can I adjust the soup’s thickness?If you like your soup on the thick side, use a little less vegetable broth. For a consistency that is thin but not watery, use the amount of broth and/or water that achieves your desired result.
• Q: Is this recipe vegan?A: Absolutely, all the ingredients are derived from plants, so this is a recipe even a vegan could enjoy.
• Q: Can I freeze the soup?A: Red lentil soup is suitable for freezing. Ensure that it has cooled to room temperature before packing it into a container suitable for storage in the freezer. The soup retains its flavor and texture and will last for up to 3 months in the freezer.
• Q: What can I serve with this soup?Accompany it with warm pita, a simple salad, or some rice to make it a more rounded meal.

Red Lentil Soup Ramadan 5 Recipe Substitutions and Variations

1 tablespoon of coconut oil, not olive oil.
1 leek, chopped fine, instead of onion.
1 teaspoon ground turmeric instead of 1/2 teaspoon (for a stronger flavor)
4 cups chicken broth instead of vegetable broth.
Chopped fresh mint for garnish, instead of cilantro or parsley.

Pro Tips

1. Toast the Spices Before adding the onions, toast the ground cumin, coriander, turmeric, and smoked paprika in the olive oil for about 30 seconds. This will enhance their flavors and add depth to the soup.

2. Deglaze with Broth After sautéing the vegetables and spices, add a small splash of vegetable broth to deglaze the pot. This loosens any flavorful bits stuck to the bottom and incorporates them into the soup.

3. Cook Lentils Thoroughly To ensure the lentils cook evenly and achieve the desired creamy texture, make sure they are simmering gently throughout the cooking process. Stir occasionally to prevent them from sticking to the bottom of the pot.

4. Adjust the Consistency If the soup is too thick after blending, thin it out by adding additional broth or water until it reaches your preferred consistency.

5. Lemon Zest for Extra Zing In addition to lemon juice, add a bit of freshly grated lemon zest to the soup before blending. This will elevate the citrusy kick and add a vibrant note to the dish.