This lentil soup is as simple as it is delicious. It is a warming weekend treat after an autumnal walk and it is a simple supper when your fridge is bare. It’s another classic peasant food which is still on every Palestinian restaurant menu you visit as it’s so popular. Like much of Palestinian food, it’s very natural, healthy and vegan
I remember when I was little, we would rip loads of pita bread into our soup to create a warm stodge and then eat our way through it- it was delicious. Whenever I was unwell as a child, my mum would make this for me to eat as I lay on the sofa.
These days I serve it with i’ras zataar, white zataar rolls.
I love the smooth creamy lentils, with the zing of the lemon and the softness of the bread.
For a while, this was called ‘conception soup’ in my house due to the cold and snowy January Sunday when I made it after church and then also made my son. That’s a little secret. Sssshhhh.
2 tablespoons extra virgin olive oil
1 onion, finely chopped
3 carrots peeled and finely diced
1 ½ cups of red lentils
4 cups water
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper
- over a medium heat soften the onions in the olive oil, then add the carrots
- once soft, add the lentils and cover in the oil toasting slightly for a few minutes before adding the spices, salt and pepper and then the water
- bring to a boil and remove the bubbles/scum that forms on the surface as it appears
- reduce the heat and simmer for 30-40 minutes
- serve warm with freshly cracked pepper and a generous squeeze of lemon
- serve with I’ras zataar.