How to Make Afghan Lentil Soup

Afghan lentil soup is a hearty, thick soup originating in the cold mountains of Afghanistan. Lentil soup is a popular dish during Ramadan, a monthlong Islamic holiday that celebrates the prophet Muhammad's seeing the Qur'an. During this time, Muslims fast until sunset, and they break the fast with a large meal, generally starting with dried fruits and a lentil soup.

Afghan lentil soup contains dried sour plums, traditionally used because they keep well during winter in Afghanistan. They can be found in shops that specialize in Middle Eastern and Indian goods.

Things You'll Need

• Large soup pot
• 1 medium-sized onion
• 3 cloves garlic
• 2 cups red lentils
• 2 tbsp. olive oil
• 4 cups broth (chicken, beef, or vegetable)
• 1 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 5 or 6 dried sour plums

Instructions

Making Your Own Afghan Lentil Soup

1. Chop the onion and mince the garlic cloves. Wash the lentils and pick out any discolored ones.

2. Chop the dried sour plums and set aside. Heat the soup pot and add the olive oil.

3. Add the onions on high heat and season with salt and pepper. When they become translucent, turn the heat down, move the onions into a pile against the side of the pot, add the garlic and cover.

4. Stir occasionally, and let the onions brown. This can take up to 30 minutes.

5. Add the stock, lentils, cumin, turmeric and the chopped sour plums. Bring the stock to a boil, then turn down to a simmer and cover for 40 to 45 minutes. Serve.

Tips & Warnings

• During the last step, the liquid could cook off rather quickly, so check on the soup as it simmers and add a bit of water if necessary to prevent the soup from burning. It should be thick, but there should still be some liquid remaining when you serve.

Resources

• Purchase Dried Sour Plums from Fastachi