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.

Arabic lentil soup in white bowls

Arabic Lentil Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 6-8

Ingredients:

4 Tbsp vegetable oil
1 medium white onion, peeled and diced
1 medium potato, peeled and diced
1 ½ tsp salt
½ tsp cumin
¼ tsp turmeric
½ tsp black pepper
1 ½ cups split red lentils
7-8 cups water
Lemon juice (optional)

Arabic lentil soup ingredients on countertop

Directions:

1. In a soup pot, add the vegetable oil along with the onions, potatoes and salt. Cook for a few minutes until they soften.

2. Add the cumin, turmeric and black pepper to the onions and potatoes and continue to cook for a few minutes to toast the spices.

Related: Healthy and Hearty Soup Recipes

3. 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).

Arabic lentil soup cooking in pot

4. Remove from the heat once the vegetables have softened and serve with a squeeze of lemon on top.

Arabic lentil soup cooking in pot

Like Amina’s Arabic lentil soup? Try her Middle Eastern eggplant casserole or her curried Brussels sprouts.