Summary: I first saw this soup listed on a chalkboard in small vego restaurant some 18yrs ago and felt I must order it. It was thick and delicious and I raced straight home to recreate it. I am sure my version differs greatly from tradition, that is if you can find the tradition. See I have searched for origins but have found several different tales (some directly from Bible verse) that are completely different and come from all over the middle east. None the less, it is a soup as delightful as it’s name. This can also be made in a pressure cooker or slow cooker with cooking times adjusted accordingly.
Ingredients
- 2 large onions, chopped fairly finely
- 2 tblsp olive oil
- 3 cloves garlic, minced
- 4 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground paprika
- 2 tsp ground turmeric
- 2 tsp sumac
- 2 cups red lentils
- 8 cups chicken or vegetable stock plus extra if needed
- Greek yoghurt, to serve
- Balsamic glaze or lemon wedges, to serve
Instructions
- Add the oil and onions to a pot and cook for a few minutes, until soft and clear. Add the garlic and spices and cook for a further minute.
- Add the lentils and stock and bring to the boil before reducing to a simmer. Cook for 30-40 minutes, stirring occasionally, until the lentils have broken down. Feel free to add stock to thin as needed.
- Serve with a spoonful of yoghurt and a drizzle of balsamic glaze (or lemon wedges on the side).
Recipes
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Slow Cooker
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Soups
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Vegetarian
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