Lentil Soup with Rice and Salad

Lentil Soup holds a special place in my heart, as it was one of the first recipes I learned to make when I first started hosting Ramadan Iftars for my friends, providing them with a nourishing meal to break their fast. It also happened to be the very first dish I prepared for my husband, making it a cherished part of our culinary journey together.

This recipe has become a beloved staple in our home because it’s not just a soup; it’s a symphony of flavours, nutrition, and pure deliciousness. What’s particularly wonderful about it is its adaptability in terms of consistency. Depending on how I plan to serve it, I can alternate between a soup-like texture, perfect for enjoying with a side of crispy croutons, or a slightly thicker consistency, reminiscent of my childhood.

When I’m feeling nostalgic and want to recreate how I enjoyed it as a child, I keep the lentil soup a bit thicker and serve it generously over a bed of rice. A basic salad on the side adds a refreshing contrast, and I love mixing everything together, allowing the flavours to meld in a delightful harmony.

To give it an extra kick and a touch of excitement, I often add a sprinkle of chilli powder and a squeeze of lemon juice, elevating the already fantastic taste to new heights. This Lentil Soup isn’t just a recipe; it’s a journey of tradition, love, and flavour that has evolved with me over the years. It’s a reminder of the cherished moments and the delicious experiences I’ve shared with loved ones during Ramadan and beyond.

Basic Ingredients for Lentil Soup with Rice and Salad

Lentil Soup:

Lentils: Serve as the primary ingredient, offering protein, fibre, and a hearty texture. They give the soup its substantial base and earthy flavour.

Onion: Finely chopped onions are crucial for creating a flavourful foundation. They add a layer of sweetness and depth when sautéed until golden brown.

Carrot: Carrots introduce a mild sweetness and are a good source of vitamins. They also add a contrasting texture to the soup.

Celery: Celery provides a slight bitterness and additional texture, balancing the sweetness of the carrots.

Chicken Broth or Water: Chicken broth contributes a savoury depth to the soup. Alternatively, water can be used for a lighter flavour, allowing the spices to stand out.

Salt and Pepper: Essential for seasoning, they enhance the overall taste of the soup.

Cumin Powder: Cumin adds a warm, earthy tone and is key in many soups for its distinct flavour.

Coriander Powder: Coriander provides a citrusy, nutty taste, which complements the earthiness of the lentils and cumin.

Cardamom Powder: A pinch of cardamom introduces a unique, slightly sweet flavour, giving the soup an exotic flair.

Lemon Slices: Lemon slices offer a fresh, acidic element, perfect for brightening up the soup’s flavours when squeezed over just before serving.

Preparation Tips for Lentil Soup with Rice and Salad

• Thoroughly rinse lentils to remove dirt or impurities.
• Cook onions until translucent before adding other vegetables for even cooking.
• Add spices incrementally to tailor the flavour to your liking.
• For a smooth texture, carefully blend the soup with a hand blender, being mindful of the hot mixture.

Serving Tips for Lentil Soup with Rice and Salad

• Serve the soup hot, accompanied by a fresh slice of lemon.
• For a heartier meal, cook the soup with a thicker consistency and serve with rice and a side salad. This combination makes for a fulfilling and nutritious meal.
• Garnish with fresh herbs like cilantro or parsley for enhanced flavour and visual appeal.
• Serve with crusty bread or alongside a salad for a complete meal.