Recipe: Red lentil soup

Try this classic Middle Eastern dish for iftar

Recipe: Red lentil soup

This Ramadan there’s more time at home than usual, but that just means you can break the fast at home with your family and household.

Here's a classic iftar dish recipe from Spinneys that you can whip together at home in your own kitchen – and you can enjoy even more knowing that you cooked it yourself.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4-6


• 2 leeks, roughly chopped
• 2 medium carrots, roughly chopped
• 3 cloves garlic, finely grated
• 5cm piece ginger, finely grated
• 2 tbsp spinneysFOOD Fine Turmeric
• 1 tsp spinneysFOOD Fine Cumin
• 180g spinneysFOOD Masoor Dal
• 1 tin spinneysFOOD Chopped
• Italian Tomatoes
• 1.5L chicken or vegetable stock
• 1 lemon, juiced and zested
• 10g spinneysFOOD Fresh Parsley, torn


1 Preheat a slow cooker or a large cast-iron saucepan over a medium heat and sautéthe leeks, carrots, garlic and ginger in a generous glug of olive oil for five minutes or until lightly browned.

2 Add the spices and stir, cooking for one minute.

3 Stir in the lentils, tomatoes and vegetable stock.

4 Bring to a boil, then reduce the heat to medium-low, keeping the soup at a gentle simmer.

5 Cook, stirring every now and then, for 25 to 30 minutes or until the soup has thickened and the lentils have broken down.

6 Season well and stir in the lemon juice and zest, as well as the parsley. Serve immediately.

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