Serves 1
Directions
- 1Chop the onions and carrots.
- 2Sauté onions and carrots with some cumin in a pot.
- 3Add tomato puree and rinsed lentils to the pot.
- 4Simmer with vegetable stock until the lentils are really soft.
- 5While the soup simmers, prepare the croutons by zesting lemon onto bread pieces and baking them.
- 6Whizz up the soup with an immersion blender or leave it chunky.
- 7In a pan, toast some Aleppo pepper and dried mint in olive oil to create the chili oil.
- 8Serve the soup in a bowl, topped with crunchy croutons, a drizzle of the Aleppo chili oil, lemon juice, and fresh parsley.
Ingredients
- Onions
- Carrots
- Cumin
- Tomato puree
- Rinsed lentils
- Veg stock
- Sourdough bread
- Lemon juice
- Chopped parsley
- Aleppo pepper
- Dried mint
- Olive oil
Equipment
Cutting boardKnifePotPanSpoonImmersion blenderBaking tray
Tips
- You can substitute Aleppo pepper with paprika if unavailable.
- Whizz up the soup for a smooth consistency or leave it chunky if you prefer.
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