Lentil Soup

35 minutes


Lentil Soup Recipe
Club Noor

by Marta Yanci

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400 g  lentils

1 leek

2 ripe tomatoes

1 carrot

1 potato

2 onions

2 garlic cloves

1.5 liter  vegetable stock (preferably homemade)

Salt and pepper

1 tbsp Spanish paprika

Noor Oil



Lentil soup is widely enjoyed during Ramadan. Each country has its own recipe for it, but the truth is lentils have a high protein and iron content and are easy to digest, which make them a perfect dish during the Holy Month.

The recipe blends some Continental flavours by adding leek and Spanish paprika.

Steps Involved:

Start by chopping all the vegetables into small cubes. Cooking the lentils in a pressure cooker saves time and retains the flavours!

Heat up Noor Oil in the cooker and sauté half of the onion, the leeks and the tomatoes for 5 minutes.

Now incorporate the lentils, potato, carrot and garlic and give them a good stir at a medium to high heat. Add the stock, season and close the pressure cooker. You will need to count 10 minutes from when the pressure builds up.

In the meantime, heat up Noor Oil in a small pan and poach the rest of the onion until it is transparent. Add the paprika and remove from the heat.

Once the lentils are cooked, we will stir in the onion and paprika mix.

Serve warm and enjoy!


To thicken the soup, you can add a spoonful of flour to the onion when poaching it.

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