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Ramadan 2027

Lentil and Yoghurt Suhoor Bowl

Ingredients for 2 servings

  • 1 1/2 cups cooked brown or green lentils, cooled
  • 3/4 cup plain yoghurt
  • 1/2 cucumber, diced
  • 1 small tomato, diced
  • 1 tablespoon olive oil
  • Lemon juice to taste
  • Mint or coriander
  • Whole-grain bread, optional

Method

  1. Mix the cooled lentils, cucumber and tomato.
  2. Stir yoghurt with lemon and herbs, then spoon over the lentils.
  3. Add olive oil just before serving.

Preparation and storage

Cook lentils in advance, cool them promptly and refrigerate. Assemble the vegetables and dressing close to serving if you prefer a firmer texture. Use lactose-free yoghurt or an appropriate plant alternative if needed.

Why this is a useful template

The bowl combines a legume protein source, fibre-rich carbohydrate, vegetables and fluid-containing foods without claiming that any one ingredient will prevent thirst through the entire fasting day.

Cooking lentils from dry

Rinse lentils, simmer until tender but not collapsing, drain and cool quickly before refrigeration. Brown and green lentils hold their shape better than red lentils for this bowl. Canned lentils can be used after rinsing.

Food-safety detail

Cooked pulses and dairy ingredients should not remain at room temperature for prolonged periods, particularly in warm kitchens. Assemble just before eating or return the bowl to the refrigerator.

Flavour variations

Add cumin, sumac, mint, parsley or a small amount of chilli. Keep the base formula—lentils, vegetables and a yoghurt-style dressing—while adapting seasoning to what is actually available.

Cook the lentils for the intended texture

For a bowl rather than soup, drain lentils once tender and cool them before adding yoghurt. If using canned lentils, rinse and drain well so the final mixture is not watery.

Prepare components separately

Cooked lentils can be chilled in advance. Add cucumber, herbs and yoghurt closer to serving for fresher texture. Keep any toasted seeds or flatbread separate until eating.

Food-safety point

Cool cooked pulses promptly and refrigerate them in a covered container. Do not leave a yoghurt-and-lentil bowl at room temperature through the night for convenience. When scaling for several people, multiply the measured ingredients rather than relying on an undefined “large bowl.”