Award-winning author and founder of Mooneh LLC, Dima al Sharif, shares a recipe focusing on what she considers one of the primary ingredients of life: lentils
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 8 |
| Cuisine | Middle Eastern |
| Diet | Healthy |
| Preparation | Moderate |
| Calories | 212 |
| Fat | 9.1g |
| Saturates | 1.5g |
| Protein | 12.4g |
| Carbs | 20.9g |
| Sugars | 3.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5.
Wash and drain the lentils. Set aside. Peel and finely chop the onion. Peel and crush the garlic.
Heat 3 tbsp of olive oil in a deep pot, then sauté the onion and garlic until translucent. Add the lentils and stir. Add the cumin, salt and pepper and stir. Add the chicken broth (or bone broth) to the pot and stir, scraping the bottom of the pot. Cover with a lid and bring to a boil, then simmer and leave to cook until the lentils are soft.
Meanwhile, chop the vegetables into small pieces. Place in a roasting dish then sprinkle with salt and pepper. Drizzle with olive oil, then roast in the preheated oven until golden.
Finely chop the parsley.
Pour the soup into a serving dish. Top with the roasted vegetables, drizzle with the remaining olive oil and with the parsley. Serve hot with a wedge of lemon.
