Lebanese-Style Red Lentil Soup

Ingredients

• 2 cups red lentils, rinsed and drained
• 2 large russet potatoes, peeled and cubed
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tomato, diced
• 7 cups water
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp salt
• Black pepper, to taste
• Lemon wedges, to serve
• Few sprigs parsley, chopped
• Za’atar, to serve

Method

1. Rinse and drain the red lentils.
2. Peel the potatoes and cut them into small cubes.
3. Finely chop the carrot, onion and garlic.
4. Dice the tomato.
5. Bring the water to the boil in a kettle or separate saucepan.
6. Heat a stockpot over medium heat.
7. Add the olive oil and onion.
8. Sauté for 3–4 minutes.
9. Add the carrot and sauté for 2 minutes.
10. Add the garlic and sauté for 1 minute.
11. Stir in the cumin, salt and black pepper.
12. Cook for another minute.
13. Add the lentils and tomato.
14. Sauté for another minute.
15. Add the potatoes.
16. Pour in the hot water.
17. Bring the soup to the boil.
18. Cover and cook over medium heat for 20 minutes.
19. Transfer 3–4 cups of soup to a blender.
20. Blend briefly until partly smooth.
21. Return the blended soup to the pot.
22. Stir until combined.
23. Serve with lemon juice, parsley, olive oil, za’atar and black pepper.