Name: Orange Lentil Soup (Shorabat Adas)
Yield: Makes 6 to 8 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus more for the croutons; 1 medium onion, coarsely chopped; 2 cups orange lentils, picked clean and rinsed; 6 cups low-sodium canned chicken or beef broth; 3 slices whole-wheat or white bread, crusts removed; 2 teaspoons ground cumin; 1 teaspoon salt; 1/2 teaspoon white pepper; Lemon wedges, for serving; Red radishes, for serving; Olives, for serving

Cumin lends a unique flavor and aroma to this popular Ramadan soup. Sometimes, for a heartier version, I add Kafta balls just after I purée the lentils and let them cook together. Lemon juice is thought to aid the body in absorbing the iron in the lentils, so I always squeeze some into each serving—it brightens the flavor, too.

Shorabat Adas is delicious the next day; just add a little water to the cold lentils, which will be very thick, before reheating it. You can freeze it, too, in a tightly covered rigid container for up to 6 months.

Variation:

Mix 1 cup low-fat yogurt, 1/4 cup fresh lemon juice, and the grated zest of 1 lemon together in a small bowl. Spoon a bit into each bowl before serving.

Recipe notes

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