It is dishes like this that make Claudia Roden’s cookbooks so popular and still so relevant. This soup is from her recent book, Med, and it is delicious with loads of flavour. Not a looker, but you really must try it.
Egyptian red lentil soup – serves 6
- 1 large onion, chopped
- 1 carrot, finely chopped
- 4-5 cloves of garlic, finely chopped
- 3 tbsp olive oil
- 300g split red lentils
- 2 litres chicken or veg stock
- 1½-2 tsp ground cumin
- 1½ tsp ground coriander
- a good pinch of chilli powder
- juice of 1 lemon
Warm the olive oil in a large saucepan, then gently cook the onion, carrot and garlic for about 10 minutes.
Add the lentils and stock, then bring to the boil. Skim off the foam that forms on the top, then reduce the heat and simmer for 30-40 minutes or until the lentils have collapsed.
Stir in the cumin, coriander, chilli powder and lemon juice, then season to taste.
(Original recipe from Med by Claudia Roden, Ebury Press, 2021.)
Jono & Jules do food & wine 