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1
Soften the Onion and Carrot
8 Mins
Medium heat, ~160°C (320°F)
Warm 2 tablespoons of the olive oil in a large pot. Add the onion and carrot and cook for 6 minutes, stirring now and then, until the onion turns soft and pale. Stir in the garlic and cook for 1 more minute, until it smells fragrant but has not coloured.
Do not let the garlic brown, or it turns bitter and the whole pot tastes sharp.
Done when: The onion is soft and pale, and the carrot is just starting to soften at the edges.
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2
Bloom the Cumin and Coriander
2 Mins
Medium heat, ~160°C (320°F)
Sprinkle in the ground cumin and ground coriander and stir for 1 minute, until the spices smell warm and earthy and coat the vegetables. Pour in a splash of the stock and scrape the bottom of the pot so nothing sticks.
Frying the spices in the oil wakes them up — this short minute is where the soup gets its Lebanese character.
Done when: The spices smell warm and fragrant, and the vegetables are coated in a golden, spiced oil.
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3
Simmer the Lentils Until They Fall Apart
25 Mins
Gentle simmer, ~95°C (203°F)
Tip in the rinsed red lentils and the rest of the stock, add the salt, and stir well. Bring the pot to a rolling boil at about 100°C (212°F), skim off any foam that rises, then turn the heat down to a gentle simmer. Half-cover the pot with a lid and cook for 25 minutes, stirring once or twice, until the lentils have completely broken down and the soup looks thick and golden.
Red lentils fall apart on their own — do not rush them with a hard boil, or the soup turns gluey. If the pot looks dry, add a splash of hot water, not cold.
Done when: The lentils have dissolved into a thick, golden soup with no whole lentils left.
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4
Toast the Pita Croutons
8 Mins
180°C (350°F)
While the soup simmers, heat the oven to 180°C (350°F). Toss the pita cubes with 2 teaspoons of the reserved olive oil and a pinch of black pepper, spread them in a single layer on a baking tray, and bake for 8 minutes, shaking the tray once, until golden and crisp at the edges.
A single layer is what makes them crisp — piled-up cubes steam instead of toasting.
Done when: The croutons are golden, dry and crisp, and they rattle when you shake the tray.
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5
Blend Smooth, Then Brighten with Lemon
3 Mins
Off the heat (soup ~90°C / 194°F)
Take the pot off the heat. Blend the soup with a stick blender until it is completely smooth and pours like thick cream, then stir in the lemon juice and half of the chopped parsley. Taste and add more salt, lemon or a pinch of black pepper until the cumin, lemon and lentils are all in balance — the soup should taste bright, not flat.
Add the lemon off the heat so its fresh flavour stays sharp instead of cooking away. If the soup is thicker than you like, thin it with a little hot stock.
Done when: The soup is silky and smooth, golden, and tastes bright with lemon.
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6
Rest, Then Serve with Croutons
2 Mins
Warm, ~70°C (158°F)
Let the soup rest for 2 minutes so the flavours settle. Ladle into deep bowls, drizzle the remaining teaspoon of olive oil over each one, scatter the rest of the parsley on top, and finish with a handful of hot pita croutons and a lemon wedge on the side.
Put the croutons on at the table, not in the pot, so they stay crisp in the hot soup.
Done when: Each bowl is smooth and golden, with green parsley, a shine of olive oil and crisp croutons on top.
Lebanon
25m
