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Every year, Australian Muslims look forward to the Islamic month of Ramadan like others would look forward to Christmas.
We look forward to it because it’s not only a time for reflection and growth, but also a time to connect and celebrate with family and friends.
People may be surprised to hear this — especially knowing we spend the 30 days fasting, no food or water, from dusk until dawn.
This is mostly done at iftar, which is the time when we break our fast. We gather around a table (or tables with my big fam!) and share stories and laughs and, of course, delicious foods.
Traditionally, we always break our fast with a fresh date. The natural sugars in dates give our bodies a little boost of energy in preparation for the meal ahead.
Every culture has their favourite Ramadan foods and, in my family, apart from starting with dates, we always have a soup.
After a day of fasting, soups are the ideal food to start your meal.
This lentil soup is one I grew up with and now make often for my own kids, especially during Ramadan. It’s made of a few simple, pantry essentials. And it’s delicious!
They’re healthy, comforting and easy to digest.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 cup red split lentils
3/4 cup rice, washed
6 cups water or chicken stock
A pinch of cumin
Salt and pepper, to taste
Method
- 1.Sift through lentils to remove any debris, then rinse and drain.
- 2.Over medium-high heat, add olive oil to a large pot. Sauté the onion until soft. Add the lentils and rice and toss to combine.
- 3.Add the stock, a pinch of cumin and salt and pepper to taste. Stir until it comes to a gentle boil.
- 4.Reduce the heat to low and leave to simmer for approximately 15-20 minutes. The soup is ready when lentils and rice are cooked, soft and broken down.
This soup thickens as it cools. If you find it to be too thick, add another cup of water or stock. You can also use a hand blender if you prefer a smoother, creamier soup.
28 Mar 2023Prep time0:10Cook time0:20Skill levelLowServes5-6
Lina Jebeile is a former teacher who now works as a food photographer and content creator. She’s behind The Lebanese Plate, where she showcases her work and her love for Lebanese cuisine.
Sydney, Food and Cooking, Islam, Religious Dietary Laws
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