Ramadan soups | The famous lentil soup

Arab weather - soup is a warm, smooth and easy-to-digest dish, which is ideal for starting the Iftar in the blessed month of Ramadan, so that the body compensates for the fluids it lost during the long day of fasting, and prepares the intestines to accommodate the entire breakfast meal, and soups are a rich source of healthy nutrients that the body needs, especially in blessed month of Ramadan.

Today's soup from the list of Ramadan soups that we have prepared for you is: Lentil soup.

The following are the characteristics of the soup and how it is prepared.

Lentil soup features:

Lentil soup is one of the world-famous soups that is particularly preferred by the people of the Middle East, and this is not only because of its low cost, but lentil soup is characterized by its quick preparation, as lentils do not need to be soaked before cooking, unlike other legumes.

Because lentils produce a rich broth, they are an ideal dish for cold winter evenings, in addition to the high nutritional value of lentil soup.

Countries may differ in the way lentil soup is prepared. In Sudan, tomato paste is added, in Turkey, bulgur and mint are added, and in German, the protein content is enhanced by adding sausage, but we will present to you the most common way to prepare a distinctive and delicious dish of lentil soup.

Lentil Soup Ingredients:

1. (1) cup yellow lentils, washed.
2. (1) Celery stalk, cut into cubes.
3. (1) One medium onion, chopped.
4. (2) One tablespoon of olive oil.
5. (1) One large carrot, cut into cubes.
6. (1.5) liters of water.
7. (2) teaspoons salt (or to taste).
8. (1) teaspoon ground cumin.
9. (0.5) teaspoon ground black pepper.
10. Toast, and lemon juice, to serve

How to prepare

1. In a saucepan, put the olive oil and onions with a pinch of salt and black pepper, and stir until the onions soften.
2. Add celery, carrots and lentils and stir a little.
3. Pour the water (or broth), then bring it to a boil over medium to high heat.
4. When boiling, cover the pot partially and reduce the heat.
5. Leave for 45 minutes or until everything in the pot is soft.
6. Mix it with a blender to get a smooth and thick texture
7. If the soup is too thick, add more water (or broth) until we get the desired consistency.
8. Add the spices (cumin, salt and black pepper) and let it boil a little.
9. Serve hot, with lemon juice and croutons.

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