A pureed yellow lentil soup flavored with cumin and garnished with fresh parsley. It is traditionally served during Ramadan.
In a saucepan, put the lentils, potato cubes, rice and 8 cups of water. Allow to boil on high heat for around 40 min.
Strain and reserve the cooking water.
Put the lentil, rice and potato mixture in a food processor and blend while gradually adding some of the reserved water until you get a smooth, soup-like consistency.
In a skillet, fry the onion with the vegetable oil until golden and soft.
Pour the soup in a cooking pot on medium heat and add the fried onions, cumin, and salt. Stir for 5 min until soup thickens.
Finally, pour the soup in a deep bowl and garnish with fresh parsley.
A tasty addition to this delicious soup would be a squeeze of lemon and some roasted pita bread pieces that you sprinkle on top of the soup once it's served.
Note: Depending on the type of lentils, you might need more or less water to cook. Small-sized lentils require more water.
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