The BEST Lentil Soup for Iftar (or Anytime!)
4
15
minutes30
minutes230
kcalHey there, friend!
Want a fantastic lentil soup that’s perfect for breaking your fast or just a comforting meal anytime? Look no further! This recipe is super easy to follow and makes a hearty, delicious soup that’ll warm you right up.
Ingredients
¼ cup olive oil (go for the good stuff!)
1 medium onion, chopped (dice it up nice and small)
2 carrots, peeled and chopped (think bite-sized pieces)
4 garlic cloves, minced (fresh garlic is the bomb!)
2 teaspoons ground cumin (adds a warm, earthy flavor)
1 teaspoon curry powder (hello, fragrant goodness!)
½ teaspoon dried thyme (a touch of herb magic)
1 (28-ounce) can diced tomatoes, undrained (crushed tomatoes work too!)
1 cup brown or green lentils, rinsed (rinse those little guys well)
4 cups vegetable broth (low-sodium if you’re watching your salt)
2 cups water (because hydration is key!)
1 teaspoon salt (more to taste if you’re feeling bold)
Pinch of red pepper flakes (optional, but adds a nice kick!)
Freshly ground black pepper, to taste (grind away!)
1 cup chopped fresh kale or collard greens (tough ribs are a no-go)
1-2 tablespoons lemon juice (optional, for a bit of tang)
Alright, let’s get cookin’:
- Grab your biggest pot and heat up that olive oil over medium heat. Toss in the onion and carrots, and saute them for about 5 minutes until they’re nice and soft.
- Now add the garlic, cumin, curry powder, and thyme. Let those spices sizzle for 30 seconds, stirring constantly, so they release all their amazing flavor.
- Time for the tomatoes! Pour in that can of diced tomatoes (don’t drain it!) and simmer for a couple more minutes, stirring often, to really bring out the tomatoey goodness.
- Here comes the fun part: add the lentils, vegetable broth, water, salt, and red pepper flakes (if you’re feeling spicy). Don’t forget a generous grind of black pepper!
- Crank up the heat and bring everything to a boil. Then, put a lid on (partially, so steam can escape) and lower the heat to keep it at a gentle simmer.
- Let it simmer for 25-30 minutes, or until those lentils are tender but still hold their shape. Patience is a virtue, my friend!
- Soup-er secret: Want a creamier soup? Take about 2 cups of the soup and blend it smooth in a blender. Then pour that creamy goodness back into the pot.
- Now for the greens! Stir in that chopped kale or collard greens and cook for another 2-3 minutes, just until they wilt.
- Take it off the heat and stir in some lemon juice for a touch of brightness (optional, of course). Now comes the important part: the taste test! Add more salt and pepper if needed to make it perfect for your taste buds.
- Ladle up that steaming hot lentil soup and enjoy
Notes
- Feel free to throw in some other veggies you love, like celery, potatoes, or zucchini.
- Want a richer flavor? Use chicken broth instead of vegetable broth.
- Leftovers are your friend! Store them in an airtight container in the fridge for up to 3 days.
There you have it! This easy and delicious lentil soup is a perfect addition to your Iftar table or any meal. Now go forth and conquer your hunger
