Here’s a new recipe from The Medley Restaurant, Pullman Dubai Creek City Centre, for Ramadan. The lentil soup is filling and flavourful, yet light and easy to break the fast.
Preparation
| Ingredients |
|---|
| 1kg dry red lentil |
| 150 grams fresh celery |
| 100 grams fresh carrot |
| 100 grams white onion |
| 100 grams salt |
| 3 grams black pepper |
| 15 grams olive oil |
| 30 grams fresh lemon |
| 15 grams cumin powder |
| 80 grams fresh tomato |
| 4 litres chicken stock or vegetable stock |
| 2 cloves garlic, 2 cloves |
Method
1. In a medium-sized pot, place oil and garlic, slowly bring oil to temperature gently browning the garlic cloves.
2. Add onion, carrot, celery, tomato and half the amount of salt.
3. Slowly stir the vegetables on low heat to let all the juice slowly come out.
4. When vegetables start to brown add the lentils and stir as it absorbs all the liquid in the pan.
5. When lentils are nicely coated with the oil add stock and cover.
6. Let soup cook until the lentils are soft. Stir until smooth, add cumin, pepper and season with remaining salt.
7. Add fresh lemon wedge before serving.
