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.
200g split red lentils
1 medium onion, chopped
1 tablespoon ground cumin, plus extra for garnish
Lemon wedges, to serve
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.