Ramadan food: Fastest-ever lentil soup
June 21, 2017 | 6:24 PM
by Times News Service
Make this quick and easy lentil soup to break your fast.

When it is time to break the fast, it is best to ease into eating, rather than going straight for a full-on meal. After having a few dates with tahini or yoghurt, the next best thing to ease into eating with is soup. But after a week, sometimes inspiration runs thin for this Ramadan staple. Here we present a soup-a-day to help with culinary brain-freeze during the last few days of the Holy Month.

Fastest-ever lentil soup


1 teaspoon extra-virgin olive oil

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, minced

Coarse salt and ground pepper

Optional spices to add: red pepper flakes, coriander, cumin, or even garam masala

1 1/2 – 2 cups vegetable or chicken broth (or Maggi cube in water)

3/4 cup cooked lentils (canned or cooked ahead of time), rinsed and drained

2 teaspoons lemon juice, or more to taste


In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and any additional seasonings you like, and cook, stirring occasionally, until onion softens, about 3 to 5 minutes.

Add broth and bring to a boil; cook 5 minutes. Add lentils and cook until soup thickens slightly, about 3 to 5 minutes. Stir in lemon juice and adjust seasonings to taste. Serve with more lime wedges or a drizzle of olive oil.

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