Afghan Ramadan Lentil Soup with Yogurt and Mint

Name: Afghan Ramadan Lentil Soup with Yogurt and Mint
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (200 g) red lentils, rinsed, rinsed in fine-mesh strainer under cold water until water runs clear; 1 (150 g) yellow onion, medium, finely diced; 6 (30 g) garlic cloves, minced; 1½ teaspoon (3 g) ground turmeric; ½ teaspoon (1 g) ground cumin; 5 cups (1200 ml) water; kosher salt, to taste; black pepper, freshly ground, to taste; 1 cup (240 ml) full-fat plain yogurt, at room temperature; 3 tablespoon (45 ml) extra-virgin olive oil; ½ cup (15 g) fresh mint leaves, roughly chopped; ¼ cup (8 g) fresh cilantro, roughly chopped, roughly chopped (optional)

From the MyKitchenBank Kitchen

A warming, aromatic lentil soup from Afghanistan traditionally eaten to break the fast during Ramadan. Red lentils cook until creamy, then are mellowed with tangy yogurt and finished with a fragrant garlic-mint oil. Simple, nourishing, and deeply satisfying.

Prep: 10 min
Cook: 35 min
Total: 45 min
Makes: About 5 cups (1.2 L), serves 4

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Steps

Before you start

Have all ingredients measured and prepped before starting—the soup cooks quickly once the lentils go in
Use full-fat plain yogurt for the best richness and tang
Fresh mint is essential; dried mint will not give the same bright finish

1
Sauté the base
- Heat 1 tablespoon (15 ml) of the olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent.
- Stir in 3 minced garlic cloves and cook for 1 minute more until fragrant.
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Ready when: Onion is soft and translucent, garlic is fragrant
Tip: Don't let the garlic brown—it will taste bitter. Keep heat at medium.
2
Add spices and lentils
- Stir in the turmeric and cumin and cook for 30 seconds to bloom the spices.
- Pour in the rinsed red lentils and stir to coat them well.
- Cook for 1 minute, then pour in 5 cups (1200 ml) of water.
- Bring to a boil over medium-high heat.
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Ready when: Liquid comes to a rolling boil
Tip: Blooming the spices in hot oil releases their aromatic oils for better flavor.
3
Simmer the lentils
- Once boiling, reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally.
- The lentils will break down and begin to thicken the soup.
- They're done when completely tender and beginning to collapse, with a creamy consistency.
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Ready when: Lentils are fully softened and soup is creamy; some lentils have broken down
Tip: Stir every 5 minutes to prevent sticking and ensure even cooking. Red lentils cook faster than other varieties.
4
Season the soup
- Taste the soup and season with salt and freshly ground black pepper to your preference.
- Start with ¾ teaspoon of salt and adjust from there.
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Tip: Taste as you go—you can always add more salt, but you can't remove it.
5
Temper the yogurt
- In a small bowl, whisk together the yogurt with about ½ cup (120 ml) of the hot soup, stirring slowly to combine without lumps.
- This prevents the yogurt from curdling when added to the hot soup.
- Pour the yogurt mixture back into the pot in a slow stream, stirring constantly.
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Ready when: Yogurt is fully incorporated and soup is creamy
Tip: Tempering is key—cold yogurt added directly will break and create lumps. Bring the yogurt to room temperature before starting.
6
Make the mint oil
- While the soup finishes, heat the remaining 2 tablespoons (30 ml) olive oil in a small skillet over medium heat.
- Add the remaining 3 minced garlic cloves and cook for 1–2 minutes until it just begins to turn light golden.
- Remove from heat and stir in the fresh chopped mint.
- The residual heat will infuse the oil with mint flavor.
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Ready when: Garlic is light golden and fragrant
Tip: Don't let the garlic brown. The mint will become vibrant and infuse the oil quickly.
7
Finish and serve
- Ladle the soup into bowls.
- Drizzle each serving with a spoonful of the garlic-mint oil.
- Scatter the cilantro over the top if desired.
- Serve hot.
- The mint oil adds a final burst of fresh, herbaceous flavor.
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Tip: The mint oil is best added just before serving to preserve the fresh mint flavor.

Good to know

Tips

Red lentils break down completely during cooking, creating a creamy soup without pureeing—no blender needed. If you prefer a smoother texture, use an immersion blender.
This soup is traditionally served with warm flatbread like Afghan naan. Tear the bread into the bowl for a complete meal.
The mint oil is essential to the dish's character—it provides a bright, fresh counterpoint to the rich, earthy lentils and yogurt. Don't skip it.
For a richer soup, use half yogurt and half sour cream, or stir in a drizzle of ghee at the end.

Make ahead

This soup can be made a day ahead without the yogurt and mint oil. Cool completely, refrigerate, then reheat gently over medium heat. Temper and stir in the yogurt as described just before serving, and prepare the mint oil fresh for the best flavor.

Storage & reheating

Refrigerator: Keep in an airtight container for up to 4 days. Reheat gently over medium heat, stirring frequently, and add the mint oil just before serving. Freezer: This soup freezes well for up to 3 months (freeze before adding yogurt). Thaw overnight in the refrigerator, then reheat and temper in the yogurt. Room temperature: Do not leave at room temperature for more than 2 hours.

Substitutions

red lentils, rinsed → yellow lentils or split peas. Use the same amount by weight. Yellow lentils cook similarly and yield the same creamy texture. Cook time may vary slightly—test for tenderness at 20 minutes.
full-fat plain yogurt, at room temperature → Greek yogurt mixed with 2–3 tablespoons of water. Greek yogurt is thicker than regular yogurt, so thin it slightly to avoid making the soup too thick. Whisk together before tempering.
fresh mint leaves → fresh dill or parsley. Use the same amount. Dill adds an herbaceous note, while parsley is milder. Cilantro alone is less traditional but works in a pinch.
extra-virgin olive oil → ghee or clarified butter. Ghee adds a richer, more traditional Afghan flavor. Use the same amount and proceed as directed. It complements the mint beautifully.