Lentil soup is nourishing for both the soul and the body. It is a favourite at winter time in the Middle East. And what gives it its wonderful flavour is the tiqlaye at the end of the souping. What I mean by that is the final step of frying the garlic and coriander in butter or olive oil and adding to the soup, sizzling hot. It is really the piece de resistance of this soup. This final touch gives a lot of Arabic dishes like Molokhia and many stews that distinctive salty, earthy flavour. Method
- 1 cup orange lentils
- 1 large onion finely chopped
- 1 large carrot cubed
- 1 large potato cubed
- 1/2 cup coriander leaves chopped
- 3 cloves garlic mashed with tsp sea salt
- 1.3 litre water
- 1/2 tsp ground cumin
- 1/2 organic vegetable cube stock
- table-spoon half/half rape seed oil +olive oil (for the actual soup)
- tsp butter +tsp olive oil for the coriander garlic.
- Salt/Pepper to taste
- Fry the onion in half and half rape seed oil/olive oil. I always add some salt at this point so the onions don’t brown. Once soft (5-10 minutes) Add the chopped carrot and potato. Saute another 10 minutes. Add the lentils and water and veg cube and boil for 20 minutes (this is when I add the cumin seed powder and leave some till the end too) until all is cooked and tender. Liquidate in food processor or hand-held piece. On the side, fry the garlic and chopped coriander in 1 tsp butter and dash of olive oil until cooked- coriander becomes dark and garlic cooked but not burn. Add to the soup with the fat it’s cooked in. Bon Apetit
- P.S if you want to increase amount just double everything. Although I always like to not add too big a quantity of lentils to vegetable ratio- in roder to taste the other vegetables- keep ratio of lentils to 1.5 cup if you are to double everything.