Healthy and Hearty: A Perfect Lentil Soup Recipe for Ramadan

Arabic lentil soup

It has been raining all day and after weeks without rain, and temperatures that soared into the 20s celsius in the middle of winter, the melody of rain is more than welcome.
Today’s recipe is one of my go-to comfort soups on a cold and rainy day. This lentil soup is easy to make and requires minimal ingredients yet it is hearty and filling. It makes a delicious first course for iftar or dinner, or you can enjoy it with a salad on the side for a healthy and hearty meal.

Which lentils should I use for lentil soup?

Lentil soup in all its shapes and forms is a staple in Middle Eastern cuisine. Different versions use different types of lentils. Red lentils are the most popular but brown and green lentils have their share too. Some recipes add grains like bulgur and vegetables while others feature lentils as the main focus. In this recipe, we will use green lentils but brown work perfectly fine in this too.

What is the benefit of soaking lentil?

Soaking lentils has two main benefits: it reduces the cooking time and increases the mineral absorption rate of the body. To dab slightly into more details. An enzyme called phytase is activated when you soak the lentils for some time. Phytase helps in breaking down phytic acid and helps in binding calcium, iron and zinc. This makes the absorption process much easier.

Soups and Ramadan

With Ramadan only a few days away, I personally focus on soups and salads when I’m meal planning, especially in the first few days as we all adjust to the fasting and the new schedule. If you are new here or if you are curious about Ramadan. I have previously shared some info and insights about it herehere and here . I have also answered a few FAQ about Ramadan and fasting. But if you happen to have any more questions or maybe even requests for special Ramadan recipes please leave me a comment and I would be more than happy to oblige.

Lentil soup

To make 4 servings you will need:

2 cups green lentils
4 -6 tablespoons olive oil
1 large onion cut into strips (about 1 cup)
4 cups water
4 cups tomato juice
2 tablespoon tomato paste
Salt to taste

For serving
Lemon juice
parsley or mint leaves


  1. Wash your lentils then soak them for an hour (you can skip the soaking step but then you have to boil the lentils for a longer period of time)
  2. In a pot over medium heat, add the olive oil , tomato paste, and onions. Stir occasionally for 3-5 minutes or till the onions welt.
  3. Drain the lentils, and discard the soaking water.
  4. add the water to the pot, add the lentils, and bring the water to a boil.
  5. Cook over medium heat for 10 minutes, stirring occasionally.
  6. Taste a few lentils to make sure that they are cooked through. Add the tomato juice and salt then simmer for 15 more minutes.
  7. Take off the heat and serve with lemon juice, parsley or mint leaves.