- 1 1/2 tablespoons ground cumin
- 3 tablespoons olive oil
- 2 red onions peeled, and finally diced
- 2 garlic cloves, minced or finely diced
- 2 carrots, peeled and dice
- 3 tablespoons tomato paste
- 500 grams red lentils, washed
- 1.25 litres of water
- sea salt
- 3 tablespoons Labneh (strained greek yoghurt)
- small bunch of fresh mint leaves, torn
- 2 teaspoons sumac
- Chilli and finely shredded kale – option
- Put the cumin in a heavy-based saucepan or casserole dish over medium heat. Toast for one minute or until it smells nutty then pour in the olive oil.
- At the onions, garlic and carrot and sauté for about 5-7 minutes, until they have softened. Add the tomato paste and stir to combine.
- Add the lentils, pour in the water, and bring it to the boil.
- Once it has boiled, turn the heat down to bring the liquid to a simmer cover the pan with the lid.
- Cook for 20 to 25 minutes until the red lentils have broken down. Stirring occasionally to prevent anything from catching on the bottom of the pan.
- At half a teaspoon of sea salt. Turn off the heat and leave with the lid on for another five to 10 minutes.
- Using a stick blender or food processor blend until smooth. Check the seasoning and add more salt to taste.
Serve the soup with a splurge of Labneh, fresh mint, and a good sprinkle of sumac and the optional chili and kale.