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Hearty Lentil and Vegetable Soup with Fresh Parsley

We celebrated the sunny days when the temperature reached 25°C — such a lovely stretch of warmth. I even joked to my husband about getting a fan and wondered aloud about installing an air conditioner like we had in Dubai. But the fine weather didn’t last. Recently we were walking into town and to the library and got rained on four times: a shower, sun, then rain again. My son, Ammar, was convinced the rain was following us. Every time we left a shop, the sky opened up.

The rain is actually welcome during Ramadan. We fast for roughly 19 hours a day, so cooler, wet weather is preferable to blazing sun. For Iftar I usually prepare a rice-and-meat congee, but I alternate that with lighter broths and soups like this lentil soup.
Red lentils are a staple in Sri Lankan kitchens. We commonly make dhal (red lentil curry) to accompany rice and other dishes. In my home dal appears a few times a week, though for many Sri Lankans a meal wouldn’t be complete without it. Lentils in soup form were new to me until I lived in the Middle East, where each region offers its own version.
Some restaurants serve lentil soup alongside rice dishes; at home we usually enjoy it by itself. My husband prefers a simple bowl while I like to bulk the soup up with carrots, celery and plenty of parsley. I keep the spices light — just enough to enhance the flavors — and offer chili flakes on the side for heat, plus a drizzle of olive oil and fresh chopped parsley to finish. Normally I serve it with crusty sourdough, but during Iftar I skip the bread and pair the soup with an assortment of short-eats.

Recipe

Lentil and Carrot Soup

A light, satisfying soup with tender vegetables and fresh parsley. Finish with a drizzle of olive oil, a pinch of chili flakes and chopped parsley. Serve with crusty bread or as part of a larger Iftar spread.
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Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

 

  • 1 cup Red lentils
  • 5 cups Chicken stock
  • 1 Onion medium
  • 2 Tomatoes medium
  • 1 tsp Ginger & garlic paste
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1 Carrot large
  • 2 Stalks celery
  • 1/2 cup Parsley chopped
  • Olive oil
  • Chili flakes

Instructions

 

  1. Rinse the red lentils under cold water until the water runs clear, then drain.
  2. Heat olive oil in a pot and sauté the chopped onion until it begins to soften and turn light brown. Add the ginger and garlic paste and cook until the raw smell fades.
  3. Stir in the chopped tomatoes and sauté for a minute. Add turmeric, coriander and cumin powder, mixing well.
  4. Add the chopped carrot and celery and sauté for a few minutes so the vegetables are coated in the spices.
  5. Add the rinsed lentils, the chicken stock and most of the chopped parsley (reserve some for garnish). Season with salt to taste and stir to combine.
  6. Bring the pot to a boil over medium-high heat, then reduce to medium and simmer for about 30 minutes, until the lentils and vegetables are tender.
  7. Remove from heat and blend the soup until smooth. Adjust seasoning with salt and pepper. If the soup is too thick, add more stock or water to reach the desired consistency.
  8. Serve warm, drizzled with a little olive oil, a sprinkle of chili flakes and the reserved chopped parsley. Enjoy with crusty bread or as part of your Iftar selection.

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