Lentil Soup (Adas bi Hamod — Naturally Vegan)

Ingredients

• 250g red lentils, rinsed
• 1 litre vegetable stock
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 15g fresh ginger, minced
• 2 tsp ground cumin
• 60ml fresh lemon juice
• 3 tablespoons tomato paste
• 60ml extra virgin olive oil
• 10g sea salt
• 3g Aleppo pepper
• 30g fresh coriander, chopped

Method

1. 1
   Heat olive oil in a large pot over medium; sauté onion 5–6 minutes until softened.
2. 2
   Add garlic and ginger; cook 1 minute until fragrant.
3. 3
   Bloom ground cumin in the oil 30 seconds, stirring constantly.
4. 4
   Stir in tomato paste; cook 2 minutes, stirring to avoid scorching.
5. 5
   Add rinsed lentils and vegetable stock; bring to a boil, then reduce to low.
6. 6
   Simmer uncovered 25–30 minutes until lentils break down into a thick purée, stirring occasionally.
7. 7
   Finish with fresh lemon juice, salt, and Aleppo pepper; stir through chopped coriander.
8. 8
   Adjust consistency with additional stock if needed; serve hot.