This soup is such a joy in winter!
Ingredients
- olive oil
- 1 onion, finely chopped
- 2 tsp Spice&Easy Baharat seasoning (Lebanese 7 Spice)
- 1 tsp chilli flakes
- 2 cloves of garlic, finely chopped
- 2 tsp ground cumin
- 350 g split red lentils
- 400 g tin chopped tomatoes
- 2 bay leaves
- juice of a lemon
- plant based Greek yoghurt and dill to serve
Instructions
- Add a splash of olive oil to a large pan and slowly sweat the onion for 10 to 15 minutes (it shouldn’t brown). Add the Baharat, chilli, garlic, and cumin and fry for a couple of minutes until fragrant.
- Add the lentils, tomatoes, bay leaves and 1.85 litres of water. Bring to the boil, then reduce to a simmer and allow to gently cook for 25 to 30 minutes, or until the lentils have softened.
- Remove from the heat, add the lemon juice and check the seasoning. Serve with a dollop of yoghurt, a drizzle of olive oil and a little dill.
- The soup also freezes well.
Visit us at The Spice House for your spices, herbs and blends or check our web site
www.spiceandeasycyprus.com for more recipes and info
