A traditional way to break the Ramadan fast. A delicious, filling and wholesome meal of a soup that tastes even better the next day.

  • Yield: 8 – 10 servings
  • Difficulty: Easy
  • Total: 55 minutes
  • Active: 15

Ingredients (15)

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1 (28 oz) can whole tomatoes
  • 3 tbsp fresh chopped cilantro
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 cup lentils, rinsed and picked over
  • 1 (14 oz) can chickpeas, drained
  • 8 cups of water
  • 3/4 cup orzo (fidellos are more traditional, but 1/2 cup angel hair pasta, broken in 1 inch pieces will substitute)


  1. Heat the butter and oil in a large stockpot set over medium-high heat. Add the onions and cook until they soften, stirring occasionally – about 5 minutes.
  2. Meanwhile, combine tomatoes, cilantro, salt and pepper in a blender or food processor and process until smooth. (Stick blender worked well.)
  3. Add the remaining spices (ginger, cinnamon, turmeric and cumin) to the onions and cook for one minute. Add the tomato mixture and bring to a boil. Add the lentils and 8 cups of water or watered down chicken broth. Cover and reduce heat to low. Simmer until the lentils are tender – about 30 to 35 minutes.
  4. Add the chickpeas and raise the heat bringing down the heat to a low boil. If serving the next day, refrigerate here. Soup can be made up to 2 days ahead at this stage.
  5. Add the pasta and cook until tender – 6 to 8 minutes. Serve.