MIDDLE EASTERN, MEDITERRANEAN
RED LENTIL AND TOMATO SOUP
- Timescale In A Hurry
- Serves 6
- Difficulty Simple
This is one of our favourite week-night soups – it’s pretty quick and easy to prepare, uses pantry staples, and tastes delicious.
Based loosely on Turkish lentil and tomato soups, the spices are warming, the tahini drizzle is rich and sharp at the same time and the tomato and lentil combination is a comforting combo on colder nights.
A super soup to add to your arsenal.
Scale
Ingredients
THE SOUP
100g Red Lentils,
1 Small Onion, finely diced
2 Garlic Cloves, minced
1 x 400g Tin of Peeled Plum Tomatoes
400ml Vegetable Stock,
1 Small Bunch of Coriander, roughly chopped
½ tsp. Aleppo Chilli Flakes,
2 tsp. Za’atar
Generous Pinch of Salt and Pepper
THE TAHINI DRIZZLE
25g. Tahini,
20ml Olive Oil,
Juice of 1 Lemon,
TO COOK
Extra Virgin Olive Oil
METHOD
THE TAHINI DRIZZLE
- In a small mixing bowl, combine the tahini and lemon juice and whisk together until smooth and emulsified. Drizzle in the olive oil and whisk again until combined. You may need to add a splash of water to loosen – ideally you want the consistency of cream. Set aside until needed.
MAKING THE SOUP
- Soak the lentils in cold water for about 30 minutes.
- Place a large, deep pan over a medium heat with a lug of olive oil. Add the diced onion to the pan and cook for 3-4 minutes until the onions are just starting to colour. Next, add in the chilli flakes, za’atar and garlic and cook off for a further 1-2 minutes.
- Add the tomatoes into the pan, breaking up the tomatoes with a spoon, along with the red lentils and the vegetable stock. Mix together and then bring to a bare simmer. Cover and leave to cook for 30-40 minutes or until the lentils are soft and starting to break down.
- Using a hand blender, whiz the soup until blended together. I like to leave a bit of texture to this soup but you can blend it as coarsely or smooth as you prefer. Season to taste.
- Serve the soup with the tahini drizzle spooned over the soup.
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