Middle Eastern Lentil Soup

By Farah Abumaizar · everylittlecrumb.com

Serves 4

prepPreheat a large saucepan over medium-high heat
2 tbsp / 30 ml olive oil	Sauté onion, carrot & potato, 5 min		Blend to desired consistency
1 yellow onion, finely diced
1–2 carrots, finely diced
1 peeled potato, finely diced
1 cup / 200 g red lentils	Toast lentils, 3 min
6 cups / 1.4 L water	Add water, stock, herbs & spices; simmer 25–30 min	Stir roux into soup
2 chicken or vegetable stock cubes
1 tbsp dried mint
1 tsp cumin
1/4 tsp paprika
1/2 tsp turmeric
pinch cayenne pepper (optional)
1/2 tsp salt, plus extra to taste
1/2 tsp black pepper
1 1/2 tbsp / 20 g butter	Melt butter, whisk in flour until thickened
1 heaped tbsp / 10 g flour	Melt butter, whisk in flour until thickened

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