We were thrilled when the sun started shining and the temperatures peaked to 25 degree Celsius. Oh! What glorious days they were. I even lamented to my husband that it’s too hot in the house and we should get a fan and wondered out loud about the benefits of an air conditioner like we had back in Dubai (gasp). As you imagined, the good weather didn’t last long and it’s back to the unpredictable weather. The other day we were walking to the town and then the library where we got soaked about 4 times. Bit of rain, then the sun, they played hide and seek and Ammar was sure the rain was targeting us. LOL! Every time we stepped out of a shop to the street, it would start pouring.
But the rain is quite welcome since it’s the month of Ramadan, the month of fasting. As it is, we fast around 19 hours a day, and don’t want a scorching sun to squeeze dry our already parched body. As usual I make a rice and meat based congee for our Iftar (break fast) meals. But I do switch it with broth based clear soups and this lentil soup.
These red lentils play a major role in Srilankan cooking. We make dhal or red lentil curry to go along with rice and other dishes. At my house we make dhal only two or three times a week; but for the majority of Srilankans lunch wouldn’t be complete without the dhal curry. And we never had it in soup form.
I got my first taste of lentil soup when I was in the Middle East. Each place had its own version of lentil soup.
Some restuarants would serve it with a rice dish and some on its own. This is how we prefer in our household, especially my husband. I like to bulk my soup with vegetables like carrots, celery and loads of parsley. I am not heavy handed with spices here just a touch to enhance the flavours. I prefer to serve it with chili flakes for the heat along with a drizzle of oil and sprinkling of some chopped parsley. You can serve it with pieces of crusty sourdough bread as I do normally. But for Iftar I skip the bread serve it along side an array of short-eats.
Lentil and Vegetable Soup with Parsley Recipe
A light and hearty soup with vegetables and parsley. Serve it with a drizzle of oil, chili flakes, chopped parsley and piece of crusty bread.
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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
- Wash the red lentils until water runs clear and drain.
- Heat oil in a pot and add the chopped onions to it. When onions start to turn into light brown add the ginger,garlic paste. Cook till the raw smell disappears.
- Add the chopped tomatoes.Saute the tomatoes for a minute. Then add the turmeric, coriander and cumin powder.
- Add the chooped carrots and celery. Saute for a few minutes mixing till the vegetables are coated with spices.
- Add the lentils and give it a good stir. Add the chicken stock and chopped parsley. Reserve some parsley to serve on top. Add salt to taste.
- Increase the heat to medium high and let the soup come to a boil. Then decrease it a to medium and let it simmer for about thirty minutes till the vegetables and lentils are cooked.
- Once cooked, take off heat and blend it to a smooth soup. Add salt and pepper to taste. You might want to add a bit more stock or water to thin the soup if it's too thick.
- I prefer to thin it down. You might need an additional cup of liquid.Serve it drizzled with a bit of oil, chili flakes and chopped parsley.
Tried this recipe?Mention @loveandotherspices or tag #loveandotherspices!
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