Welcome Soup & Dates Recipe

Sauté aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium heat until shimmering. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 6–8 minutes.

Add garlic and spices

Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant. Stir in ground cumin, ground coriander, and turmeric and cook 30 seconds to bloom the spices.

Add lentils and liquids

Add the rinsed red lentils, 4 cups vegetable broth, and 1/2 cup crushed tomatoes to the pot. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, until the lentils are very tender and breaking down, about 20–25 minutes. Stir occasionally to prevent sticking.

Season and finish

When lentils are tender, remove from heat. Use an immersion blender to purée the soup to your desired texture — completely smooth or slightly chunky. (Alternatively transfer in batches to a blender; be careful with hot liquid.) Stir in 2 tablespoons fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning.

Add herbs

Stir in 1/4 cup chopped fresh cilantro, reserving a small amount for garnish.

Ladle the soup into bowls. Dot each bowl with about 1 tablespoon of plain Greek yogurt (or labneh) and swirl gently. Drizzle about 1 teaspoon extra virgin olive oil over the yogurt. Sprinkle 1/8 teaspoon red pepper flakes per bowl (or to taste). Scatter toasted pine nuts or chopped toasted almonds (about 1/2 tablespoon per bowl) and a pinch of chiffonaded fresh mint leaves over the top.

Prepare stuffed dates

Carefully slice each pitted Medjool date lengthwise (or open without cutting through completely). Insert a toasted walnut or pecan half into the cavity of each date.

Dress and finish

Arrange the stuffed dates on a small plate. Drizzle the 12 dates evenly with 2 teaspoons honey. Sprinkle a light pinch of flaky sea salt over the top and, if using, a little fresh orange zest for brightness.

Serve dates alongside the warm soup as a traditional, welcoming iftar bite. Leftover dates can be refrigerated in an airtight container for up to 3 days.