Return to Content

Kurdish Hot-and-Spicy Red-Lentil Soup

Kurdish Hot-and-Spicy Red-Lentil Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Ramadan's monthlong sunrise-to-sunset fast in honor of the revelation of the first verses of the Qur'an is broken each day by the evening meal known as iftar. This soup is one dish traditionally served at iftar. This recipe for a Ramadan soup is adapted from Paula Wolfert's definitive The Cooking of the Eastern Mediterranean (HarperCollins, 1994).

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 cup red lentils
  • 1/3 cup skinned wheat berries or white rice
  • 1/4 cup chickpeas, soaked overnight and drained
  • 1 cup each chopped onion, chopped celery, and chopped carrot
  • 2 green Italian frying peppers, cored, seeded, and cut into small pieces
  • 1-1/2 tablespoons tomato paste
  • 1 or 2 whole, dried, hot red peppers
  • salt, to taste


Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot. Cover, bring to a boil, and skim carefully. Add the vegetables, tomato paste, and hot peppers. Cook, covered, for 1 hour. Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.
Updated Monday, November 8th, 2004

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111