"A bowl of creamy red lentil soup feels like pure comfort warm, silky and deeply satisfying. The lentils cook down into a smooth, golden blend, their gentle sweetness enriched by sauteed onions, garlic and a touch of spice. A drizzle of dukkah oil brightens things up, making it perfect for January. Then, a Levantine chickpea stew with aubergine and tahini, which is so nourishing and full of flavour. Tender chickpeas simmer slowly in a rich tomato base until they absorb the sweetness of onions, garlic,"
"As the dukkah oil mingles with the soup, it releases an earthy aroma: nutty, citrussy and softly spiced. Served with a slice of crusty bread and a squeeze of lemon, this soup is a quiet celebration of comfort, spice and the beauty of humble ingredients. Prep 15 min Cook 1 hr 5 min Serves 4-6 125ml extra-virgin olive oil 125g finely chopped white onion 125g grated carrot"
A creamy red lentil soup combines softened onion, carrot and garlic with tomato paste and warm spices to produce a silky, deeply satisfying bowl. Red lentils cook down to a smooth golden texture that is brightened by a lemon-zested dukkah oil made from toasted coriander, cumin and urfa chilli soaked in hot oil. A Levantine chickpea stew simmers tender chickpeas in a rich tomato base with fried aubergine and tahini for smoky, lush texture. The soup is served with crusty bread and lemon. Prep time is short and cooking yields generous servings.
Read at www.theguardian.com
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