I feel the month of Ramadan went too fast. This is the last weekend of the the holy month and today’s wonderful guest post by Sawsan, the Chef in Disguise is the last guest post for the Ramadan series. Sawsan provides an insider’s view about Middle Eastern cuisine. She shares authentic recipes, the way they are really made in the Middle East, the way the recipes have been made for generations. As an avid lover of Middle eastern cuisine, I am a true admirer of Sawsan’s blog. Without further ado, allow me to present you, Sawsan, the chef disguised under an Orthodontist.
Ramadan kareem 🙂 I am Sawsan from Chef in disguise and it is my pleasure to be a guest here on Lail’s wonderful blog today.
I have known Lail for a few months now and I have come to know a wonderfully sweet and kind person who is dedicated to her family. Before following Lail’s blog I knew very little about Bangladeshi food. With every post she shared, I learnt a little more about her heritage. That is one of the best parts about blogging, learning about places, cultures and cuisines you would not know other wise.
When Lail asked me to do a guest post for her Ramadan series, something from Jordan or the middle east, I knew exactly what to share. This lentil soup is almost the official Ramadan soup in many homes. It is nutritious, tasty and easy to make.
After a long day spent without food, this soup makes for a wonderful nutritional boost. With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Added to that they are a good source of iron, having over half of a person’s daily iron allowance in a 100g serving.
That is why this soup is a great way to start the iftar meal. It is warm, velvety and rich without the need for cream. The color alone is so soothing. It is like liquefied sunshine! And it is good for you! All you need is a squeeze of lemon juice and a few parsley leaves and you are in for a bowl of comfort food at its best.
Going through the recipe it might surprise you that there are no spices but let me assure you that this soup needs none. The beauty of this recipe lies in its simplicity. It allows the rich, creamy taste of the slowly cooked lentils and their beautiful golden color to shine uninterrupted by anything.
- 1 cup of orange or yellow lentils
- ¼ cup olive oil, divided
- 1 onion, finely chopped
- 1 tablespoon flour
- 4 cups water or stock
- Salt to taste
- For garnish and serving
- Lemon juice
- Pita bread
- Rinse and soak lentils in water for 1-2 hours. Drain the water off.
- In a pot heat 2 tablespoons olive oil. Saute the onions until soft.
- Add the lentils and sprinkle them with 1 tablespoon of flour, stir for a couple of minutes.
- Add the water or the stock, stir to make sure that the flour dissolved completely.
- Allow the soup to come to a boil and then reduce to a simmer and cook for 30-40 minutes or until the lentils are cooked.
- You can adjust the stock amount depending on how thick you want the soup to be.
- When cooked, run the soup in a blender until it is completely smooth.
- Season with salt.
- Add the remaining 2 tablespoons of olive oil. Stir until completely incorporated in the soup.
- Garnish with parsley and serve with lemon wedges and pita bread gently warmed in the oven or toasted into pita chips.
Thank you Sawsan for the wonderful guest post and the soup recipe. I love the expression “liquefied sunshine” that you used to describe this soup.
My wonderful readers, if you haven’t made it to Sawsan’s blog Chef in Disguise, please make every effort to hop over and enter the wonderful world of Middle Eastern cuisine.