![\"\"](\"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/09\/lemoney-lentil-soup.png?resize=300%2C150&ssl=1\")
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BY ZAAHEDA MUHAMMED AUTHOR OF HALF PAST ATE, SAVOURY JOURNEY & STEPPING STONES.. Heat oil in a large pot over medium-high heat. Add onion and carrots and saut\u00e9 for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and saut\u00e9 for 1 more minute, stirring occasionally, until fragrant.<\/span> BY ZAAHEDA MUHAMMED AUTHOR OF HALF PAST ATE, SAVOURY JOURNEY & STEPPING STONES.. 3 tablespoon olive oil or ghee 1 medium white onion, peeled and diced 2 medium carrots, diced 5 cloves garlic, peeled and minced 1 \u00bd cups red lentils 2 teaspoons ground cumin 1 teaspoon ground coriander few sprigs of saffron \u00bc teaspoon […]<\/p>\n","protected":false},"author":1,"featured_media":37654,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[106],"tags":[],"class_list":["post-22774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iftaar-treats"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/09\/lemoney-lentil-soup.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-5Vk","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-11 08:18:18","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/22774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=22774"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/22774\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/37654"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=22774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=22774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=22774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span>
\n3 tablespoon olive oil or ghee<\/span>
\n1 medium white onion, peeled and diced<\/span>
\n2 medium carrots, diced<\/span>
\n5 cloves garlic, peeled and minced<\/span>
\n1 \u00bd cups red lentils<\/span>
\n2 teaspoons ground cumin<\/span>
\n1 teaspoon ground coriander<\/span>
\nfew sprigs of saffron <\/span>
\n\u00bc teaspoon cayenne pepper<\/span>
\nzest and juice of 1 small lemon<\/span>
\nsea salt and freshly ground black pepper<\/span>
\n2 cups bone broth<\/span><\/p>\n
\nStir in the lentils and spices and add 2 cups water. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender. Add bone broth or water to thin the soup if too thick
\n<\/span>
\nUsing either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.<\/span>
\nRed lentils cook much more quickly than brown or green lentils and lose their shape more readily. That makes these lentils perfect for this dip\u2014once cooked they\u2019re already halfway to being a puree. Carrot and an apple lend a slightly sweet note, enhancing the flavours of the curry spices. If you don\u2019t have carrot, you could use tomato-vegetable juice or broth.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"