Ramadan Soup

Normally, Ramadan Soup contains meat and it traditionally breaks the fasting period during the month of Ramadan, which is a Muslim Holiday. If you are looking for a good soup for Ramadan, please check out this recipe.

Makes: 8 servings (serving size: 3/4 cup soup and 1 lemon wedge)

Ingredients

• 2 cups water
• 2 cups organic vegetable broth (such as Emeril's)
• 1 3/4 cups diced yellow onion
• 1/2 cup dried lentils
• 1/2 cup organic no-salt-added tomato puree (such as Muir Glen)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon saffron threads, crushed
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup frozen lima beans, thawed
• 1/3 cup finely chopped celery
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh parsley
• 1 teaspoon tomato paste
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 8 lemon wedges

Preparation

1. Place first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Serve with lemon wedges.