If suhoor is the quiet beginning of a fasting day, iftar is its joyful release. At sunset in Ramadan, as soon as the call to the Maghrib prayer echoes, Muslims around the world reach for the same two simple things: dates and water. This small act connects them directly to the example of the Prophet Muhammad, who is reported to have broken his fast with fresh dates (or dried dates, or water when dates weren’t available). That first bite and sip mark the exact moment the day’s hunger ends.
From there, iftar blossoms into a fuller meal. In many homes and mosques, the progression is gentle: dates, water, maybe a few pieces of fruit or some juice, then a light soup, followed by a more substantial main course. Across the Middle East and North Africa, a humble lentil soup is one of the most common first dishes. It’s easy to digest on an empty stomach and offers warmth, protein, and comfort.
Iftar is as much about community and charity as it is about food. Families invite relatives, friends, and neighbors. Mosques host communal iftars for anyone in need. Streets in some cities transform into nightly food festivals.
On our “Feasts and Fasts” map, iftar sits alongside Lenten soup suppers and church potlucks: a shared table that makes a spiritual practice feel communal, not lonely.
Red Lentil Iftar Soup
This simple soup is inspired by common iftar tables across the Arab world. It’s quick, gentle on the stomach, and easy to scale.
Ingredients (serves 4–6)
1 cup red lentils, rinsed
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground turmeric or mild paprika
1 small carrot, chopped (optional)
1 small potato, chopped (optional)
5 cups water or vegetable/chicken broth
Salt and black pepper
To serve: lemon wedges and extra olive oil
Directions
Warm the olive oil in a pot over medium heat.
Add the chopped onion and cook until soft and translucent.
Stir in the garlic and cook briefly.Add the cumin and turmeric/paprika.
Stir for a few seconds until fragrant.Add the rinsed lentils, carrot, potato (if using), and water or broth.
Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the lentils are very soft.
Season with salt and pepper to taste.
For a smoother texture, blend part or all of the soup with an immersion blender.
Ladle into bowls.
Drizzle with a little olive oil and serve with lemon wedges for squeezing at the table.
It's Nicky Lynn 