Every Ramadan, red lentil soup was a staple at our home. My grandparents who spent significant time in Iraq learnt this among many other dishes living there and then it became a norm. This has continued through generations and now I understand the very benefits of taking a warm soup when open your fast which is high in protein and gives great energy as well.
Download free Ramadan Meal Prep and Guide – a template I have been following for years to save some precious hours during the blessed month of Ramadan.
Ingredients at a glance
Red Lentils – main ingredient, high in protein, washed and soaked for 30 minutes
Spices – Red chili powder, turmeric powder
Seasonings – Salt
For tempering – ghee/clarified butter, chopped red onion
Garnishing – Lemon
Optional – spaghetti or any other kind of pasta
Step by step process
Wash and soak the lentil for 30 minutes in a medium pot.
Boil and remove the foam.
Add chili and turmeric.
Once the water dries, mash well (bhoono) with a wooden spoon. Alternately you can add 1 cup water and blend with a blender stick.
Add pasta/spaghetti if using.
Cook until medium thick consistency is reached and pasta has cooked.
Add salt.
In a small frying pan, add ghee/clarified butter. Add chopped onion and heat till it turns golden brown. Temper the soup and add a squeeze of lemon juice.
You can check out my reel to see the short video on red lentil soup.
Is red lentil soup same as daal/dahl?
Daal/Dahl a common staple referring to red lentil in Pakistani household is the basis of this recipe except for the spaghetti part.
In Arab world it is called shorba adas, shorba in arabic language is soup and adas is daal/lentil.
In Turkey, red lentil soup is served after eid prayers in the mosque.
Serving Suggestions
This is a great starter to any main course.
If not using spagehtti, serve it with basmati rice, boiled and some sides like achaar, papar and kachumar.
If you love cooking with lentils then this Karachi street style bun kebabs should be on your next to-make list.
And if you love making soups then these healthy vegetable soups are must try.
Substitution and Variations
You can skip the pasta ingredient altogether. In Pakistan there is special kind of spaghetti available that is thicker than usual and goes really well with this lentil soup. I sometimes use regular spaghetti or rice shaped one.
I sometimes add one medium carrot, chopped when boiling lentils.
You can substitute half of red lentil with yellow one.
Storage and Make Ahead
You can make this a day or two ahead and temper on the day of serving.
Prepared soup can be kept in fridge for up to a couple of days. When serving reheat on low flame.
Recipe
Yield: 1 big bowl
Red Lentil Soup
A heart warm red lentil soup that is a staple at our iftar table in Ramadan
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1/2 cup Red Lentil (laal masoor which is basically orange)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/2 teaspoon salt
- 10 stick spaghetti (optional)
- 1 teaspoon ghee/clarified butter
- 1 tablespoon finely chopped onion
- a squeeze of lemon juice
Instructions
- Wash and soak red lentil for 30 minutes in a medium sized pot.
- Boil the lentils and remove the foam on medium high heat.
- Lower the flame and add turmeric and red chili powder*.
- Cook for 30 minutes until water dries.
- Mash the lentils with wooden spoon.
- Add 1 1/2 cups water and spaghetti if using.
- Add salt.
- Cook for 10-12 minutes until the desired consistency is reached.
- Heat ghee in a small frying pan.
- Add onions and fry till golden brown.
- Temper the soup with fried onions.
- Serve with a lemon wedge.
Notes
*you can add 1 medium chopped carrot at this point
Recipe Name
Red Lentil Soup
Author Name
Nadia
Published On
Preparation Time
Cook Time
Total Time
