Ramadan Lentil Soup with Black Garlic and Sesame Oil

Name: Ramadan Lentil Soup with Black Garlic and Sesame Oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (300 g) brown lentils, dried, rinsed and picked through; 6 cups (1440 ml) vegetable broth, low-sodium; 1 (150 g) medium yellow onion, finely diced; 1½ tablespoons (12 g) fresh ginger, peeled and minced; 6 (30 g) black garlic cloves, minced or sliced thin; 2 tablespoons (30 ml) extra-virgin olive oil; 1 tablespoon (15 ml) toasted sesame oil; ¾ teaspoon (3 g) ground cumin; sea salt, to taste; freshly ground black pepper, to taste; ¼ cup (15 g) fresh cilantro leaves, roughly chopped, for serving; ½ (40 g) fresh lemon, juiced (about 1½ tablespoons) (optional)

From the MyKitchenBank Kitchen

A warming, deeply savory lentil soup enriched with umami-rich black garlic and nutty sesame oil. Brown lentils hold their shape while simmering in aromatic ginger-infused vegetable broth, creating a satisfying dish perfect for breaking the fast. The black garlic adds sweet, molasses-like complexity, while a drizzle of toasted sesame oil and fresh cilantro finish the bowl with elegance.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 6 servings (about 1½ cups each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Rinse the brown lentils under cold water and pick through for any small stones or debris
Have all aromatics prepped and measured before you begin cooking
Use quality vegetable broth—homemade or low-sodium store-bought—for best flavor

1
Build the aromatics
- Heat 2 tablespoons (30 ml) extra-virgin olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring occasionally, for 4–5 minutes until soft and translucent.
- The onion should release its fragrance and begin to turn golden at the edges.
- Add the minced ginger and cook for 1 minute more, stirring constantly, until very fragrant.
+ Show details− Hide details
Ready when: Onion is soft and golden; ginger is fragrant
Tip: Don't rush this step—building a flavorful base with properly softened aromatics makes the entire soup more delicious.
2
Add black garlic and spices
- Stir in the minced black garlic and ground cumin.
- Cook for 1 minute, stirring gently, until the spice blooms and the black garlic releases its sweet, molasses-like aroma.
- The mixture should be fragrant and well combined.
+ Show details− Hide details
Ready when: Black garlic is evenly distributed; cumin is fragrant
Tip: Black garlic is delicate—stir gently to keep pieces intact and prevent them from breaking down too much.
3
Add lentils and broth
- Pour in the 6 cups (1440 ml) vegetable broth and add the rinsed brown lentils, stirring well to combine.
- Increase the heat to medium-high and bring the mixture to a gentle boil, then immediately reduce heat to medium-low and maintain a simmer.
+ Show details− Hide details
Ready when: Mixture reaches a gentle boil
Tip: Brown lentils are sturdier than red or yellow varieties—they won't turn to mush, so you don't need to worry about overcooking.
4
Simmer until lentils are tender
- Partially cover the pot and simmer gently for 25–30 minutes, stirring occasionally.
- The lentils should be completely tender but still hold their shape—a few can break down slightly, which is fine.
- The broth will reduce somewhat and deepen in color.
- Taste for tenderness by pressing a lentil between your tongue and the roof of your mouth; it should yield without resistance.
+ Show details− Hide details
Ready when: Lentils are creamy and fully tender but still intact
Tip: Stir every 8–10 minutes to ensure even cooking and prevent sticking on the bottom of the pot.
5
Season and finish
- Remove the pot from heat.
- Drizzle in the 1 tablespoon (15 ml) toasted sesame oil and stir until evenly combined.
- Season with sea salt and freshly ground black pepper to taste.
- If using, add the lemon juice for a subtle bright note.
- Taste again and adjust seasoning as needed.
+ Show details− Hide details
Ready when: Seasoning is balanced; soup tastes rich and complete
Tip: Add sesame oil off the heat to preserve its delicate nutty flavor—high heat can make it taste bitter.
6
Serve
- Ladle the soup into bowls and top each serving with a generous pinch of fresh cilantro.
- Serve hot.
- You can pass additional sesame oil, lemon wedges, or fresh cilantro at the table for guests to customize their bowls.
+ Show details− Hide details
Tip: Cilantro adds freshness that cuts through the richness of the black garlic and sesame oil—don't skip it.

Good to know

Tips

Black garlic is fermented garlic that has been aged until dark and sweet—you'll find it in specialty grocery stores, Asian markets, or online. It's not the same as regular garlic that's been cooked; it has an entirely different umami-rich character.
Toasted sesame oil is more flavorful than regular sesame oil because the sesame seeds are toasted before pressing. A little goes a long way—use it as a finishing accent, not a cooking fat.
For a heartier soup, add 1 cup of cooked or canned diced tomatoes (without excess liquid) when you add the broth, or stir in 1 cup of diced vegetables like carrots or celery along with the onion.
This soup is naturally vegan and gluten-free, making it inclusive for many diets and traditions during Ramadan and beyond.

Make ahead

Prepare the soup through step 4 up to 2 days ahead; store in an airtight container in the refrigerator. Reheat gently over medium-low heat, adding a splash of broth if the soup has thickened. Add the sesame oil, cilantro, and final seasoning just before serving for best flavor.

Storage & reheating

Room temperature (in a sealed container): up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container (leave ½ inch headspace). To reheat from frozen, thaw overnight in the refrigerator or reheat gently over medium-low heat for 10–12 minutes, stirring occasionally and adding a splash of broth if needed.

Substitutions

black garlic cloves → 4 cloves fresh garlic, minced, plus 2 tablespoons balsamic vinegar (added with black garlic). Fresh garlic is more assertive and acidic, so add the balsamic vinegar to approximate black garlic's sweet, complex flavor. The soup will taste brighter and less mellow.
toasted sesame oil → walnut oil or avocado oil. Walnut oil adds earthiness; avocado oil is milder and more neutral. The soup will lack the distinctive nuttiness of sesame but remain delicious.
brown lentils, dried → green (Puy) lentils in the same quantity. Green lentils are slightly firmer and have a peppery note. They require the same cooking time and won't affect the texture significantly.
fresh cilantro leaves → fresh mint or parsley. Mint adds coolness and brightness; parsley is more subtle. Both work well, though cilantro's pungency is traditional in many cuisines that celebrate this type of soup.