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Ramadan is the ninth month of the Islamic Calendar during which Muslims fast and discoverpatience, humility, and spirituality. Soup is usually the first dish eaten to break the fast because itis easy to digest. It is eaten at sundown. As soon as the sun sets, one should start to break the fastimmediately. Here is a delicious lentil soup to help break the Ramadan fast.

Ingredients 2 tbsp. extra-virgin olive oil 1 large yellow onion, thinly sliced 3 plum tomatoes, chopped 3 cloves garlic, minced 1 tsp. cumin 1/4 tsp. smoked paprika 15-ounces canned lentils, drained 2-1/4 cups chicken broth Zest and juice of 1/2 lemon Salt, to taste Pepper, to taste

Instructions:In a large saucepan, heat the olive oil over medium heat. Saut the onion, tomatoes and garlicuntil they are soft, about 6 minutes. Add the cumin and paprika and continue to cook anotherminute, stirring constantly. Add broth and lentils and simmer for 10 minutes.

Puree the soup in blender and then stir in lemon zest and lemon juice. Season with salt andpepper and then return to a simmer. Serves 4.

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Ingredients for Nombu Kanji(Rice & Dhal Soup) RecipeBasmathi rice - 1 cup

Toor dhal, channa dhal, moong dhal - 1cup(mixture of all dhals)Fennel seeds(Perumjeerakam) - 1 tsp

Cardamom - 4 nosCinnamon - 1 small stickStar anise - 1 noBay leaves - 1 no

Cloves - 2 nosCoriander leaves and mint leaves - As reqdGreen chillies - 4 nosOnion(big size) - 1 no(chopped finely on lengthwise)Ginger - 1/4 cup(chopped finely)

Garlic - 7-8 cloves(chopped finely)Tomato - 2 nos(chopped)Methi seeds - 1/4 tspDry green or white peas - 2 tbsp

Coconut milk - 1/2 cup

Preparation Method of Nombu Kanji (Rice & DhalSoup) Recipe1)Soak the dhal mixture with methi seeds and dry peas for 2 hours before thepreparation.

2)After 2 hours, soak the rice with dhal mixture for 30 minutes.

3)In a pressure cooker, put some oil. Add ginger, garlic and saute it for few minutes until

brown color.

4)Then add fennel seeds, cinnamon, cardamom, cloves and star anise.

5)When aroma comes, add onion, green chillies and fry well.

6)Add chopped tomato and cover the pan. Let it cook until tomatomashes to become gravy.

7)Drain the water from dhal & rice mixture and add to the cooker.

8)Add 6 cups of water and stir it well.

10)Add chopped coriander leaves and mint leaves.

11)Cover the cooker and wait for the whistle. Keep in medium flame for 3-4 whistles.

12)Open the cooker and mash the rice and dhal mixture by adding more water to becomesoup.

13)Boil it well until you get your desired soup texture.

14)Switch off the stove and add coconut milk finally.

:- Serve the dish with egg plant chutney or thuviyal.

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