1 cup yellow lentils2 tablespoon butter1 onion, sliced1 tomato, grated1 teaspoon cumin powder½ teaspoon chilli flakes (optional)3-4 cups chicken stockJuice of 1 lemonSalt and pepper to tasteCoriander or parsley to garnish
• Rinse and soak lentils in water overnight. Drain the water out. • In a pan, heat butter until it melts. • Add onions and cook over medium heat until it JUST starts to caramelize. • Add the lentils, tomato, cumin powder, chilli flakes and stock. • Boil for around half an hour or until the lentils are cooked. • You can adjust the stock amount depending on how thick you want the soup to be. • When cooked, run the soup in a blender until soup. • Season with salt, pepper and lemon. • Garnish with coriander and serve with Arabic bread gently warmed in the oven.
INFO & TIPS
-a bit of garlic (1 clove of garlic) may be added (when adding the other spices), to give the soup a bit more of a 'zing'. A Middle Eastern soup, it is relatively bland when compared to Haleem, Nihari, etc.