Three Ways To Break Your Fast With Healthy Lentil Soup Recipes | #DaliasKitchen

Dalia Dogmoch Soubra shares three lentil soup recipes for a traditional Ramadan meal

Green Lentil, Cauliflower & Cumin

Prep & Cook time: 45 minutes
Serves: 4 – 6

• A little vegetable oil
• 1 onion, fi finely chopped
• 3 garlic cloves, minced
• 2 tbsp cumin powder
• 1 tsp black pepper
• 300g green lentils, rinsed
• 1.6l water (or preferred stock)
• 500g caulifl ower head, cut into florets
• ½ tsp salt
• Freshly sliced chili and olive oil to garnish (optional)

1. In a large pot, heat a little oil over a medium heat. Add the onions, cook until translucent, then add the garlic, cumin and pepper.
2. Add the lentils, the hot water (or the stock) and bring to a boil.
3. Reduce the heat, cover and simmer for 15 minutes.
4. Add the cauliflower and cook for another 15-20 minutes.
5. Add the salt, a little more water (or stock) if needed and once the lentils and caulifl ower are tender enough, use a hand blender to puree to the desired consistency.
6. Season one last time to taste and garnish with chilli and a drizzle of olive oil.

Lentil & Pomegrenate

Cook & prep time: 45 minutes
Serves: 4 – 6

• A little vegetable oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp turmeric
• ½ tsp black pepper
• 1 tsp salt
• 300g yellow lentils
• 100g long grain rice
• 1.6l hot water (or preferred stock)
• 3 tbsp pomegranate molasses Herbs to garnish

1. In large pot, heat a little oil over medium heat. Add the onion, cook until translucent, then add the garlic, turmeric, black pepper and salt.
2. Add the lentils and rice, add the hot water (or the stock), stir, and bring to the boil.
3. Add the pomegranate molasses, reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
4. Once the lentils and rice are cooked, season one last time to taste, and then garnish with parsley or preferred herbs.
5. Season to taste and serve with Arabic bread or bread of your choice. Delish!

Brown Lentil, Chard & Lemon

Prep & Cook Time: 45 minutes
Serves: 4 – 6

• A little olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 3 tbsp fresh coriander, finely chopped (optional)
• 1 tbsp cumin
• 1 tbsp baharat (Arabic spice mix)
• ½ tsp black pepper
• 1 tsp sumac
• 300g brown lentils, rinsed
• 1.6l hot water (or preferred stock)
• 2 potatoes, peeled and cut into cubes
• 1 large bunch chard, rinsed and roughly chopped Juice of two lemons (adjust to taste)

1. In large pot, heat a little oil over medium heat. Add the onion, cook until translucent, then add the garlic, coriander, cumin, baharat, pepper and sumac.
2. Add the lentils, the hot water (or the stock) and bring to a boil.
3. Reduce the heat, cover and simmer for 15 minutes.
4. Add the potato cubes and cook for another 15 minutes.
5. Add the chard and the lemon, and cook for another 10 minutes.
6. Season to taste with salt and pepper before serving.

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From the May 2019 Issue of Harper’s BAZAAR Arabia