METHOD

THE TAHINI DRIZZLE

1. 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

1. Soak the lentils in cold water for about 30 minutes.
2. 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.
3. 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.  
4. 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.
5. Serve the soup with the tahini drizzle spooned over the soup and garnished with the chopped coriander.