Yellow Lentil Soup – Elegance in Simplicity

Yellow Lentil Soup – Elegance in Simplicity

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Yellow Lentil Soup – Elegance in Simplicity

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Lentils are consumed enormously in the Middle Eastern countries as a staple food. They are also an integral part of everyday diet in many other countries all over the world. Yellow lentil legumes pack healthy plant proteins, carbohydrates and fiber in food which can be cooked in an infinite number of recipes. They are easy to digest, provide nutrients for the body to use and are surprisingly easy to cook. The simple yet elegant legumes are endorsed by tibenabvi and have numerous recipes for preparation in just about any way possible.

Hazrat Wasila (RA) narrates that The Holy Prophet (SAW) said “Pumpkin is present for you, which increases the intelligence and lentils are also present for you, which was eaten by more than 70 Prophet of Allah” (Tabraani: 152).

About Yellow Lentil Soup

Lentils are edible legumes eaten both with and without their hulls. They have high protein content and are rich in dietary fiber and minerals. The food crop is grown in various soil conditions, ranging from clay loam to sandy soil combined with neutral pH 7 soil.

Lentils provide the body with ample nutrients from almost all groups. They are an excellent food for replenishing energy, hence are often served at supper. Being light for digestion enables them to be easily absorbed in the intestines after digestion. There contain almost no fats, making them a healthy addition to diet which aims to lose weight. Moreover, 30 percent of their calories are derived from protein content. Consequently, lentils are highly recommended as tibenabvi food for healthy individuals and patients alike.

In the narration from al-Rid’a from ‘Ali ibn Abi Talib (AS) who said: The Holy Prophet (SAW) said to me: “O ‘Ali you should eat lentils as it is a blessed and holy food. It softens the heart and increases one’s inclination to weep (to Allah), and seventy prophets have blessed it, the last of whom was ‘Isa ibn Maryam (AS)” (Uyun Akhbar al-Rid’a C 2:40, Musnad al-Imam al-Rid’a: 342).

The Ingredients

Following is the list of ingredients needed for preparing yellow lentil soup:

No. Ingredients Quantity State
  Main Ingredients
01 Red or yellow lentils 1 ½ cups Rinsed, uncooked
02 Onion 1, large Chopped
03 Carrot 1, large Peeled, diced
04 Garlic 3 cloves Peeled, finely chopped
05 Ginger 1 small piece Peeled, minced
06 Olive oil ¼ cup Liquid
07 Water or chicken stock 6 cups Boiled
  Spices
08 Salt ½ teaspoon Granulated
09 Ground turmeric 1 teaspoon Powder
10 Ground cumin 1 teaspoon Powder
11 Black pepper ¼ teaspoon Ground
  Garnishing
12 Lemon juice As needed As lemons or squeezed juice
13 Parsley or cilantro As needed Finely chopped

Preparation of Yellow Lentil Soup

Following is the recipe for the preparation of yellow lentil soup. Though originally very simplistic in nature, it has just a few added ingredients to make it more enticing. The recipe can be prepared using split red lentils or yellow lentils. Preparing the dish will be very easy with these detailed steps. The dish has a very soft consistency, which can be blended as needed for an even more soupy consistency. It can also be modified in numerous ways to suit personal palate.

  1. Add the olive oil to a large pot and heat it over medium flame. When the oil is hot, add the onions, garlic and ginger to it. Cook until they are slightly caramelized (browned) and cooked (5-6 minutes).
  2. Add the salt, ground turmeric, ground cumin and black pepper to the pot. Stir for 2 minutes.
  3. Add the lentils and chicken broth or water. Stir briefly to mix them.
  4. Bring to a boil on high flame and then reduce to a simmer on medium to low heat.
  5. Keep the lid covered and cook for 20-25 minutes until the lentils are tender.
  6. Serve with barley bread, garnished with fresh lemon juice and parsley or cilantro.

Notes

  • Take care not to burn the oil or the onions, garlic and ginger during the start. The taste can be carried through the dish.
  • Was the lentils by rinsing them at the start.
  • There is no need to soak the lentils for any amount of time.
  • There is no need to boil the lentils beforehand.
  • Vegetables such as carrots and even barley flour can be added for taste and increasing tibenabvi ingredients.
  • If a more liquid consistency is required such as in cases of patients, the spices can be removed from recipe and the lentils be processed in a blender.
  • Serve with barley bread for even more tibenabvi benefits. Click here to read more about tibenabvi benefits of barley.
  • You can also cook barley bread on your own with this simple barley bread tibenabvi recipe.

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Mirza Mussawer Mirza Mussawer is a software engineer and blogging enthusiast with special interest in Tib-e-Nabvi. Islam has an embellished history in medical sciences with its core belief in healing of both spirit and body. By following Tib-e-Nabvi, one can follow the ways of The Holy Prophet (SAW) and achieve complete healing and restoration without any side effects.