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| Image by Verko Ignjatovic for CPI Publishing |
I don't know if it's me getting older or the fact that I have plenty of things to think of, but my memory is a disaster these days.. I keep forgetting stuff, like whether I have answered an email or not, called someone back, and now I even started forgetting which recipes I have posted and which not.. Silly me..
Having said that, I received a message from a lovely lady asking me to post a Lentil Soup recipe, which I was sure I had already done. However, my mind played tricks on me, and it turns out I still did not post one of my favourite soups.
My mother makes Lentil Soup a lot at home, so it's one of those dishes which brings me right back to her kitchen.. I added a swirl of yoghurt, which makes it even more delicious in my opinion, but you can certainly omit my non traditional tweak and enjoy the soup on its own.
I will leave you with this traditional delicacy tonight, and hope everyone is enjoying a healthy and happy Ramadan so far.
Much love,
D xx
Serves 4 – 6
Prep & Cook Time: 1 hour
- · 1 ½ cups lentils
- · 2 carrots, chopped
- · 1 large onion, finely chopped
- · 8 cups vegetable stock
- · 1 tsp cumin
- · 1 cup yoghurt
- · 1 garlic clove, finely minced
- · Juice of one lemon
- · Salt and pepper to taste
1. In
a large pot, sauté the onions until translucent, add the carrots, cumin and
lentils and cook for a few minutes.
2. Add
the hot vegetable stock, and simmer until the lentils are tender, for about 20
– 25 minutes or more depending on the lentil type.
3.With
a hand blender, puree the soup until smooth, add the lemon juice, season to
taste and simmer for a few more minutes.
4.Whisk
the yoghurt with garlic, salt and pepper and finish the soup with a generous
swirl. Delicious!
As featured in Harper's Bazaar Arabia - July/August 2012
