Moroccan · Soup
Iftar Red Lentil & Cumin Soup
A smooth, quick red lentil soup spiced with cumin, ginger and a little tomato, blended velvety and finished with lemon — red lentils collapse in twenty minutes, making this one of the fastest, most comforting bowls to have ready for breaking the fast. Warming, naturally thick and gentle on an empty stomach.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 5
- Level
- Easy
Ingredients
- 250 g red lentils, rinsed
- 1 onion, chopped
- 1 carrot, chopped
- 2 garlic cloves, chopped
- 2 tsp ground cumin and 1 tsp ginger
- 1 tomato, grated
- 4 tbsp olive oil
- 1.4 litres water or stock
- Salt, pepper and lemon to serve
Method
- 1
Sweat the vegetables
Warm the oil, cook the onion, carrot and garlic until soft, then add cumin and ginger and stir for a minute.
- 2
Add tomato and lentils
Stir in the grated tomato, then the red lentils and the water.
- 3
Simmer
Bring to a simmer and cook 18–20 minutes until the lentils have completely broken down.
- 4
Blend
Blend the soup smooth and velvety, loosening with hot water to your preferred thickness.
- 5
Season and serve
Season with salt and pepper, and serve with a squeeze of lemon and dates alongside.
Chef's tips
- Red lentils need no soaking and cook fast, making this ideal when iftar sneaks up on you.
- Blending gives the signature velvety texture; leave some unblended if you prefer more body.
- Finish each bowl with lemon and a thread of olive oil to brighten the earthy lentils.
Frequently asked questions
Can I make it ahead?
Yes; it keeps and reheats well for several days, thickening as it stands, so just loosen with hot water when you warm it up.
Is it filling enough for iftar?
It is hearty for a blended soup; pair with bread, eggs and dates for a complete first course, or add cooked chickpeas for extra substance.