Mohamad Orfali, chef and co-founder of Orfali Bros Bistro, is nostalgic for this mixed grain soup, which evokes memories of his childhood
|Prep time||30 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Rinse the lentils with cold water, then drain.
Finely chop the onion.
In a saucepan, heat half the butter, add half the onion and sweat with a little salt. Add half the cumin and the lentils and stir, then add the vegetable stock (or chicken stock) and simmer over a low heat until the lentils are cooked.
Add the lentil mixture to a blender and blitz until smooth.
In a separate deep saucepan, heat the remaining butter. Add the remaining onion along with a little salt and sauté then add the lamb mince (or beef mince) and stir until browned. Season with the dakka pepper (or 7 spice) and the remaining cumin.
Add the lentil mixture and bring to a simmer, then add the cooked Egyptian rice (or basmati rice).
Adjust the seasoning and the thickness if needed.
Serve hot with Aleppo pepper, a sprinkle of cumin, toasted Arabic bread and a squeeze of lemon, if desired.