A smooth, creamy Iraqi red lentil soup with aromatic vegetables and warming spices, finished with lemon and parsley.
Ingredients List
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 5–7 minutes until softened and lightly caramelised.
- Stir in the cumin, curry powder and turmeric. Cook for 1–2 minutes until fragrant.
- Add the rinsed lentils and stir to coat with the spices.
- Pour in the chicken broth and bring to a boil.
- Reduce to a gentle simmer, cover and cook for 20–25 minutes until the lentils and carrots are very tender.
- Blend the soup until completely smooth and creamy using an immersion blender or carefully transfer to a blender.
- Stir in the lemon juice and season with salt and black pepper to taste.
- Serve hot, garnished with chopped parsley and a sprinkle of sumac, alongside crispy pita chips.
Serving Suggestion
Serve with warm Iraqi bread or crispy pita chips, lemon wedges.
Blue Ribbon
