Lentil and Vermicelli Soup
Lentil and Vermicelli Soup is a heartwarming dish commonly enjoyed during the holy month of Ramadan, making it a comforting choice for breaking a fast. This recipe merges the earthy, protein-rich flavor of lentils with crispy, golden vermicelli and fragrant spices, resulting in a harmonious blend that is both nutritious and delicious. The soup is crafted by puréeing simmered lentils, onions, and potatoes, then combining them with toasted vermicelli seasoned with curry, turmeric, and chili flakes. The dish is easily customizable for consistency and flavor, making it suitable for any day of the week. Serve hot for a satisfying meal.
Lentil soup is a comforting classic that's especially cherished during the holy month of Ramadan, providing nourishment and warmth after a day of fasting. This recipe combines the earthy flavor of lentils with the richness of golden vermicelli and aromatic spices, creating a soulful dish that's perfect for any day of the week.
Ingredients
🌾 2 cups of red lentils, rinsed with cold water
🧅 1 small onion, diced
🥔 2 potatoes, diced
💧 6 cups of water
🫒 1/3 cup olive oil
🍝 1 cup vermicelli
🧂 1 tablespoon chicken bouillon
🌶️ 1 teaspoon curry powder
🌶️ 1/2 teaspoon chili flakes
⚫ 1/2 teaspoon black pepper
🌿 1/2 teaspoon turmeric
💦 2 to 3 more cups of water (for desired soup consistency)
Instructions
1- Prep the Lentils:
- Start by rinsing the lentils thoroughly under cold water to remove any debris.
- Combine the lentils, diced onion, and diced potatoes in a large pot.
2- Cook the Base:
- Add 6 cups of water to the pot.
- Bring it to a boil, then lower the heat and let it simmer for about 25 to 30 minutes, or until the lentils and potatoes are tender.
3- Purée the Mixture:
- Once cooked, use an immersion blender or a standing blender to purée the mixture until smooth.
- Transfer the purée back into the pot.
4- Toast the Vermicelli:
- In a separate pot, heat the olive oil over high heat.
- Add the vermicelli and sauté until it reaches a golden brown color. Be attentive as they can burn quickly.
5- Season and Combine:
- Immediately add the curry powder, chili flakes, black pepper, and turmeric to the vermicelli.
- Stir well to coat the toasted pasta with spices.
6- Finish the Soup:
- Pour the puréed lentil mixture into the pot with the vermicelli.
- Adjust the soup's thickness by adding 2 to 3 additional cups of water. Stir everything together thoroughly.
7- Simmer and Serve:
- Let the soup simmer over medium-high heat for about 10 more minutes.
- Adjust seasoning as needed. Serve hot and enjoy this nourishing delight.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6-8
Calories: Approximately 280 per serving
Nutritional Information (per serving):
Proteins: 8g, Fats: 12g, Carbohydrates: 40g
Equipment: Large pot, immersion blender or standing blender, ladle
Cooking Tips
- If you prefer a thicker consistency, reduce the amount of additional water added at the end.
- For an extra kick, garnish with fresh chopped cilantro or a squeeze of lemon juice before serving.
#soup #lentil #ramadan #comfortfood #vermicelli #homemade #nutritious #easyrecipes #traditional #emaninthekitchen
YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
Comments