Baharatilla maustettu linssikeitto
I recently posted a picture of this soup on my Instagram and so many people asked for the recipe I decided to upload it. It was based on a Waitrose recipe card my mum sent me that I found in the back of my cupboard a while ago. It is so delicious and satisfying and the slight heat from chilli is perfect now the weather has dropped to minus twenty and below. Baharat is literally the Arabic word for spices and is a spice blend commonly found in the Middle East and Greece. If you can’t find it, you can make your own by mixing paprika, coriander, black pepper, cumin, cinnamon, cayenne pepper, cloves, nutmeg and cardamom.
Spiced lentil Soup – makes 6 to 8 portions
1 onion, finely chopped
2 tsp baharat seasoning
1 tsp chilli flakes
2 cloves of garlic, finely chopped
2 tsp ground cumin
350 g split red lentils
400 g tin chopped tomatoes
2 bay leaves
juice of a lemon
plant based greek yoghurt and dill to serve
Add a splash of olive oil to a large pan and slowly sweat the onion for 10 to 15 minutes (it shouldn’t brown). Add the Baharat, chilli, garlic, and cumin and fry for a couple of minutes until fragrant.
Add the lentils, tomatoes, bay leaves and 1.85 litres of water. Bring to the boil, then reduce to a simmer and allow to gently cook for 25 to 30 minutes, or until the lentils have softened.
Remove from the heat, add the lemon juice and check the seasoning. Serve with a dollop of yoghurt, a drizzle of olive oil and a little dill.
The soup also freezes well.