Ramadan is a month celebrated by Muslims across the globe — and it requires fasting from food and water from sunrise to sunset. Most Muslims wake up before sunrise to have a small meal and then break their fast with a few dates and this Arabic lentil soup at sunset. Breaking the fast with soup helps to prepare the stomach for the meal to follow and it includes a lot of nutrients. Soup is also rich in fluids, which are much needed after a long day of fasting. This specific recipe uses a few simple ingredients that add a depth of flavour — and it only requires a few minutes of hands-on time.
ingredients
directions
In a soup pot, add the vegetable oil along with the onions, potatoes and salt. Cook for a few minutes until they soften.
Add the cumin, turmeric and black pepper to the onions and potatoes and continue to cook for a few minutes to toast the spices.
Wash and drain the lentils several times until clean. Add the lentils along with the water to the pot. Mix well, then cover and simmer on medium heat for 40-60 minutes. (Halfway through, taste and adjust the salt. Also, add more water if required, depending on the consistency you prefer).
Remove from the heat once the vegetables have softened and serve with a squeeze of lemon on top.
