This months posts are dedicated to those fasting during the month of Ramadan. Therefore, the focus of each dish is to be nutritious, gentle on the stomach and reasonably easy/quick to make. Today's recipe also has the benefit of being quite traditional.
In my mother-in-laws house, we often start iftar off with this soup, a beautifully silky soup (thanks to that little bit of potato) with a generous squeeze of lemon juice. You can have this on the table in under 30 mins from start to finish (including cleaning up time!)
lentils in soup form are usually nice and gentle on the stomach so make a lovely food to break your fast. red lentils cook nice and quickly and this dish is all done in one pot so no slaving away over a hot stove or smelly sink washing 5 pots and pans up.
SHORBET ADAS: LENTIL SOUP
This is such a nice, quick and easy soup that you can usually rustle together even on those days where the cupboards are bare. The potato is only used as a nice starchy thickener so a random baby potato will do perfectly. Don't forget the lemon a the end, it's an essential ingredient in my book!
PREP TIME 10 MINS | COOK TIME 20 MINS | TOTAL TIME 30 MINS
1 cup dried red lentils (picked over, rinsed and soaked)
1/2 yellow onion (roughly chopped)
1/2 potato (peeled and chopped)
2 cloves garlic (finely chopped)
3 cups veggie stock
1 tsp cumin
1 tsp turmeric
salt and pepper to taste
2 lemons (juice)
1) Put everything in to a saucepan (excluding the salt, pepper and lemon juice) and simmer for 15-20 mins or until lentils and potatoes are soft.
2) Blend, taste and season.
3) Serve with a healthy serving of fresh lemon juice.