#DaliasKitchen |How to Make A Perfect Lentil And Cumin Soup

Here is a simple Syrian-inspired recipe from Bazaar's go-to chef, Dalia Dogmoch Soubra

Dalia Dogmoch SoubraDalia Dogmoch Soubra

LENTIL & CUMIN SOUP

Serves 4

Prep & cook time: 45 minutes

  • 1 large onion, finely chopped
  • 2-3 garlic cloves, minced (optional)
  • 2 tsp cumin
  • 200g brown lentils
  • 1 litre or more hot water/vegetable stock
  • Salt and pepper to taste
  • Serve with lemon wedges

Dalia Dogmoch Soubra LENTIL & CUMIN SOUPDalia Dogmoch Soubra's Lentil And Cumin Soup

1. In a large pot, sauté the onions until translucent, add the garlic if you choose to use it, cumin and cook for
a minute before adding the lentils.

2. Add the hot vegetable stock and simmer until the lentils are tender, for about 30 minutes or more.

3. With a hand blender, purée the soup until smooth and keep it warm. Season to taste with salt and pepper.

4. Serve the soup in a bowl with lemon wedges and crispy Arabic bread.


From the March 2018 issue of Harper's Bazaar Arabia

BY