Are you trying to reach a healthy weight, feel full after meals, and have energy all at once? I’ve come to learn this is difficult for many people, as my clients have expressed to me. It’s either they eat too many sugary things only to feel their blood sugar spike and crash afterward Or perhaps they are trying to follow a strict diet to lose weight, keeping them hungry, feeling deprived, and lacking energy. For that, I advise that you add lentils to your diet, either as soup or in a pilaf. I even have a delicious and easy lentil cookie recipe, which I will share soon.
If you’re not familiar with lentils, once you try this soup recipe, you’ll most likely have a new favorite on the menu. This soup is the perfect way to begin your iftar, after having dates and water. This lentil soup is a Ramadan tradition in many homes and happens to be full of Sunnah Superfoods, too. Lentils are extremely high in protein, molybdenum, fiber, folate (which many lack), copper, manganese, iron, zinc, B Vitamins, and phosphorus. You can read more about lentils, onions, olive oil and many more superfoods in my book, “Sunnah Superfoods.” Grasp tips on how to purchase, consume and cook these foods to extract the most benefit, lose weight, and live a healthy lifestyle.
Lentils are very easy to prepare, and best of all they taste remarkable! I enjoy making this soup with zucchini, carrots, and a few kale leaves and using my hand blender to pulse it once it’s cooked. It’s a great to sneak in vegetables for the little ones who are picky, yet most in need of a healthy diet. This lentil soup will provide you with satiety, and energy! Give this soup a try, and watch as your energy and vitality increase during Ramadan, and post.
1 medium red onion, diced
3 tablespoons extra virgin olive oil
2 large carrots, finely chopped
¾ cup red lentils washed and pre-soaked if possible
1 teaspoon turmeric, ground
1 teaspoon Himalayan Pink Salt
½ teaspoon ginger, ground
5 cups water, boiled
Juice of 4 lemons, freshly squeezed
¼ cup fresh parsley, chopped
Place the diced onions and olive oil in a large pot, and cook on high-heat for about 2 minutes. Add the carrots, stir-fry for approximately 5 minutes, or until the onions are caramelized.
Add the lentils, spices, and boiling water. Stir with a spoon. Cover and cook on medium-high heat for about 20-25 minutes, or until the lentils dissolve and soften up.
Remove from heat. I like to use my hand-blender to slightly blend the smooth into a smoother texture.
Drizzle with lemon juice and fresh parsley; Serve warm.
Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, SUNNAH SUPERFOODS, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.