Shorbet adas
Lentil soup
I’ve never been a big lentil fan, but this soup is brought to life with the distinctive cumin and tangy lemon combination. It tastes of holidays. Serves six.
Ingredients
200g split red lentils
50g butter
1 medium onion, chopped
salt
1 tablespoon ground cumin, plus extra for garnish
Lemon wedges, to serve
Instructions
1. Place the lentils in a pan, cover with water and bring to the boil. Reduce the heat and cook, covered, for about 30 minutes, topping up with water if necessary.
2. Heat the butter in a frying pan, add the onion and stir until golden. Add the onion to the lentils along with the salt and cumin. Cook for a further 10 minutes, stirring.
3. Transfer the lentil mixture to a food-processor and whizz until smooth. Ladle into bowls and sprinkle a little cumin on top. Serve with lemon wedges and toasted bread.
Check out a Lebanese style shepherd’s pie recipe tomorrow. Yum.