Simple Lentil Soup

Lentil soup is always a big hit, am I right? When I have the time, I usually make my lentil soup filled with vegetables. It's a nice way to hide a whole bunch of vegetables that my kids won't eat. But let's face it, I don't always have the time. 

Growing up, my mom always made her lentil soup with just a few ingredients. She doesn't like to add any vegetables to her lentil soup. It's strictly red split lentils, water, onion, olive oil, cumin and salt. It doesn't get any easier than this. 

Our first Ramadan iftar always included this lentil soup. It's my family's tradition - and I've continued that tradition in my own home. After fasting all day, enjoying a big bowl of nutrient filled lentil soup is perfect.

 

Lentils are a great source of protein and iron. The complex carbohydrates found in lentils help control your appetite, which is very beneficial when fasting all day.  

Serve this soup with a squeeze of lemon and some fried pita chips. Sahtain! 

Simple Lentil Soup 

Servings: 6

Prep Time: 5 minutes 

Cook Time: 40 minutes 

Ingredients: 

1 cup red split lentils

8 cups water  

1/2 medium white onion, diced 
2 tablespoons olive oil 

1/2 teaspoon cumin 

1 teaspoon salt, or to taste

Directions: 

1) In a pot, combine lentils, onions, and water. On medium heat, let the soup come to a boil and cook for 20-25 minutes.  

2) Remove from heat and blend using a hand blender (or a regular blender). 

3) Once the soup is blended to your preferred consistency, add olive oil, salt, and cumin. Cook on medium-low heat for 40-45 minutes.

 

4) When ready to serve, top with a squeeze of lemon.  

Notes:

- Lentil soup tends to thicken overtime. If you're not serving right away, you will need to add additional water to the soup when reheating. 

- If you're using a regular blender, make sure to let your soup cool before blending.