Ramadan Soup of Fava Beans and Lentils

Ramadan Soup of Fava Beans and Lentils Recipe - Arabian Cuisine

Region / culture: Arabia | Preparation time: overnight | Cooking time: 2 hours | Servings: 6

Introduction

Ramadan Soup of Fava Beans and Lentils is a traditional Middle Eastern dish that is commonly enjoyed during the holy month of Ramadan. This hearty and nutritious soup is packed with protein and fiber, making it a satisfying meal for breaking the fast.

History

This recipe has been passed down through generations in Middle Eastern households, where it is a staple during Ramadan. Fava beans and lentils are commonly used in Middle Eastern cuisine for their nutritional value and delicious flavor.

Ingredients

1 cup small, dried fava beans, soaked overnight and drained
2 tbsp olive oil
2 onions, finely diced
2 lb (907 g) lamb shoulder chops, cut into 0.5 inch cubes
8 Spanish saffron threads, toasted and crushed
1 tsp ground turmeric
2 tsp ground ginger
10 cups water
10 tomatoes (about 3 lb (1.36 kg)), peeled, seeded and coarsely chopped
30 fresh flat-leaf parsley sprigs, tied with cotton string
15 fresh cilantro sprigs, tied with cotton string
1 cup dried lentils, rinsed, picked free of impurities, and drained
1 tsp pepper
1 tsp ground cinnamon
0.5 cup crushed vermicelli, orzo oracini di pepe
salt to taste
lemon wedges for serving

How to prepare

To toast saffron threads, place them in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes. Then, crush them between your fingers or pound them in a mortar with a pinch of salt.
Skin the fava beans by squeezing each one between your thumb and forefinger. Set them aside.
In a large soup pot over medium-high heat, heat the oil and sauté the onions and meat until the onions are tender, for about 4 to 5 minutes.
Add the saffron, turmeric, ginger, and 8 cups of water. Bring it to a rolling boil.
Cover the pot, reduce the heat to medium, and add the fava beans. Cook until the beans are tender, which may take 1 to 1.5 hours depending on the age of the beans.
In a blender or food processor, coarsely chop the tomatoes, parsley, and cilantro.
Add the tomato mixture, lentils, pepper, and cinnamon to the beans. Cover and cook until the lentils are tender, for about 20 to 25 minutes.
In the meantime, bring the remaining 2 cups of water to a boil.
Cook the pasta until tender, for about 6 to 8 minutes. Drain it and add it to the soup. Stir to blend.
Season the soup with salt. Heat it through and ladle it into individual bowls.
Top each bowl with fresh cilantro and serve immediately with wedges of lemon.

Variations

For a vegetarian version, omit the lamb and use vegetable broth instead of water.
Add diced carrots, celery, or potatoes for extra vegetables and flavor.
Experiment with different herbs and spices, such as cumin, coriander, or paprika, to customize the taste to your liking.

Cooking Tips & Tricks

Soaking the fava beans overnight helps to soften them and reduce cooking time.

- Toasting the saffron threads before crushing them enhances their flavor and aroma.

- Adding the crushed orzo or acini di pepe pasta at the end of cooking gives the soup a hearty texture.

Serving Suggestions

This soup can be served with a side of pita bread or rice for a complete meal. Garnish with fresh cilantro and a squeeze of lemon for added flavor.

Cooking Techniques

Sautéing the onions and meat before adding the liquid helps to develop flavor.

- Cooking the fava beans and lentils until tender ensures a smooth and creamy texture.

- Adding the pasta at the end prevents it from becoming mushy and maintains its texture.

Ingredient Substitutions

If fava beans are not available, you can use frozen lima beans or edamame as a substitute.

- Substitute lamb with beef, chicken, or tofu for a different protein option.

- Use vegetable broth instead of water for a vegetarian version of the soup.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with fresh cilantro and a wedge of lemon for a colorful and appetizing presentation. Pair with warm pita bread or rice for a complete meal.

Pairing Recommendations

Ramadan Soup of Fava Beans and Lentils pairs well with a side of hummus, tabbouleh salad, or grilled vegetables. For a sweet ending, serve with dates or baklava for dessert.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin out the soup.

Nutrition Information

Calories per serving

Each serving of Ramadan Soup of Fava Beans and Lentils contains approximately 350 calories. This makes it a satisfying and nourishing meal for breaking the fast.

Carbohydrates

Each serving of Ramadan Soup of Fava Beans and Lentils contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body, especially during fasting periods.

Fats

This soup is relatively low in fat, with each serving containing approximately 10 grams of fat. The olive oil used in the recipe provides healthy monounsaturated fats that are beneficial for heart health.

Proteins

With 25 grams of protein per serving, Ramadan Soup of Fava Beans and Lentils is a great source of protein. Protein is essential for muscle repair and growth, making this soup a nutritious option for breaking the fast.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains wheat in the form of orzo or acini di pepe pasta. It may also contain gluten, depending on the type of pasta used. Individuals with wheat or gluten allergies should use a gluten-free pasta alternative.

Summary

Overall, Ramadan Soup of Fava Beans and Lentils is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome option for breaking the fast during Ramadan.

Summary

Ramadan Soup of Fava Beans and Lentils is a comforting and nutritious dish that is perfect for breaking the fast during Ramadan. Packed with protein, fiber, vitamins, and minerals, this soup is a wholesome option for nourishing the body and satisfying the taste buds. Enjoy this traditional Middle Eastern recipe with family and friends for a delicious and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Egypt. My grandmother, may she rest in peace, was the one who first introduced me to the delicious flavors of Ramadan Soup of Fava Beans and Lentils.

I remember watching her in the kitchen, her hands moving with such grace and skill as she prepared the ingredients for this hearty soup. She would tell me stories of how she learned to make it from her own mother, who had learned it from her mother before her. The recipe had been passed down through generations, each one adding their own unique twist to make it truly their own.

As I grew older, my grandmother began to teach me how to make the soup myself. She showed me how to soak the fava beans and lentils overnight, how to chop the onions and garlic just right, and how to season the broth with the perfect blend of spices. It was a labor of love, but one that I was more than happy to undertake.

Over the years, I have made this soup countless times, each batch as delicious as the last. I have shared it with friends and family, who always rave about its comforting flavors and nourishing qualities. It has become a staple in my own kitchen, a reminder of the strong women who came before me and passed down their culinary wisdom.

But it wasn't just my grandmother who taught me how to make this soup. I have also learned from neighbors and friends, each one bringing their own unique touch to the recipe. There was Mrs. Fatima, who added a touch of cumin to her soup for an extra kick of flavor. And Uncle Ahmed, who swore by the addition of a handful of fresh herbs from his garden.

One particularly memorable experience was when I traveled to a different village during Ramadan and had the opportunity to taste a variation of the soup that I had never tried before. The chef, a wise old woman with weathered hands and a twinkle in her eye, shared with me her secret ingredient: a pinch of saffron. It added a richness and depth to the soup that I had never experienced before, and I knew I had to incorporate it into my own recipe.

As I sit here now, preparing a pot of Ramadan Soup of Fava Beans and Lentils for iftar, the breaking of the fast during the holy month of Ramadan, I can't help but feel grateful for all the people who have taught me how to make this dish. From my grandmother to my neighbors to the wise old chef in the distant village, each one has left their mark on my recipe, making it truly my own.

And as I take my first spoonful of the steaming hot soup, savoring the earthy flavors of the fava beans and lentils, I am transported back to those early days in my grandmother's kitchen, watching her with awe and admiration. I can almost hear her voice, guiding me through the steps and urging me to taste as I go.

This soup is more than just a dish to me. It is a connection to my past, a reminder of the strong women who have shaped me into the cook I am today. And as I continue to pass down this recipe to future generations, I know that I am carrying on a tradition that is as old as time itself. The tradition of sharing food, love, and memories around the table, one bowl of soup at a time.