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
- 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)
- 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.
- Meanwhile, combine tomatoes, cilantro, salt and pepper in a blender or food processor and process until smooth. (Stick blender worked well.)
- 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.
- 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.
- Add the pasta and cook until tender – 6 to 8 minutes. Serve.