Mohamad Orfali, chef and co-founder of Orfali Bros Bistro, is nostalgic for this mixed grain soup, which evokes memories of his childhood
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Diet | Healthy |
| Preparation | Moderate |
| Calories | 669 |
| Fat | 19.9g |
| Saturates | 10.7g |
| Protein | 47.5g |
| Carbs | 74g |
| Sugars | 4.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse 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.
