A recipe from Syrian architect Aziz Hallaj which i found in ” Soup for Syria”. The full cover price of this book goes towards support for refugees so buy it if you can.
Ingredients
- 400 g split red lentils
- 2 tsp Lebanese seven spice or garam masala
- 2 tsp ground cumin
- Pinch of salt
- 250 ml verjuice or lemon juice
- 250 ml extra virgin olive oil
- 10 small garlic cloves crushed
- Toasted croutons optional
- 1 tsp Aleppo pepper or paprika
Servings:
Instructions
- Cover the lentils with 1.5l of water in a large pot and boil for about 30 minutes or until the lentils are very tender, skimming off any foam.
- Add the spice mix, cumin, salt and verjuice, and cook for 10 minutes, until the lentils have broken down. In a separate pan, heat the olive oil and saute the garlic until golden brown.
- Pour into the soup, mix well and cook for two minutes. Garnish with croutons, if using, and pepper.
Share this Recipe
Powered byWP Ultimate Recipe