Lentil Soup

Lentil soup is a comforting classic that's especially cherished during the holy month of Ramadan, providing nourishment and warmth after a day of fasting. This recipe combines the earthy flavor of lentils with the richness of golden vermicelli and aromatic spices, creating a soulful dish that's perfect for any day of the week.

Ingredients

🌾 2 cups of red lentils, rinsed with cold water
🧅 1 small onion, diced
🥔 2 potatoes, diced
💧 6 cups of water
🫒 1/3 cup olive oil
🍝 1 cup vermicelli
🧂 1 tablespoon chicken bouillon
🌶️ 1 teaspoon curry powder
🌶️ 1/2 teaspoon chili flakes
⚫ 1/2 teaspoon black pepper
🌿 1/2 teaspoon turmeric
💦 2 to 3 more cups of water (for desired soup consistency)

Instructions

1- Prep the Lentils:

• Start by rinsing the lentils thoroughly under cold water to remove any debris.
• Combine the lentils, diced onion, and diced potatoes in a large pot.

2- Cook the Base:

• Add 6 cups of water to the pot.
• Bring it to a boil, then lower the heat and let it simmer for about 25 to 30 minutes, or until the lentils and potatoes are tender.

3- Purée the Mixture:

• Once cooked, use an immersion blender or a standing blender to purée the mixture until smooth.
• Transfer the purée back into the pot.

4- Toast the Vermicelli:

• In a separate pot, heat the olive oil over high heat.
• Add the vermicelli and sauté until it reaches a golden brown color. Be attentive as they can burn quickly.

5- Season and Combine:

• Immediately add the curry powder, chili flakes, black pepper, and turmeric to the vermicelli.
• Stir well to coat the toasted pasta with spices.

6- Finish the Soup:

• Pour the puréed lentil mixture into the pot with the vermicelli.
• Adjust the soup's thickness by adding 2 to 3 additional cups of water. Stir everything together thoroughly.

7- Simmer and Serve:

• Let the soup simmer over medium-high heat for about 10 more minutes.
• Adjust seasoning as needed. Serve hot and enjoy this nourishing delight.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6-8
Calories: Approximately 280 per serving
Nutritional Information (per serving):
Proteins: 8g, Fats: 12g, Carbohydrates: 40g
Equipment: Large pot, immersion blender or standing blender, ladle

Cooking Tips

• If you prefer a thicker consistency, reduce the amount of additional water added at the end.
• For an extra kick, garnish with fresh chopped cilantro or a squeeze of lemon juice before serving.

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Lentil and Vermicelli Soup