The best lentil soup of all time

Por Middle Eats · 45 min

Ingredientes

Modo de preparo

1. Peel the carrot and cut it into large chunks. Quarter the onion and tomato.
2. Mince 2 garlic cloves and set aside. Keep the remaining garlic cloves whole.
3. Put the chopped vegetables, lentils and whole garlic cloves in a large pot.
4. Add 1.25 litres (quarts) of stock or water and 1 teaspoon cumin. Bring to a boil on high heat.
5. When it boils, take out the tomato quarters, peel off their skin and return them to the pot.
6. Lower the heat and simmer for 45 minutes, until the carrots are cooked through.
7. Blend the soup with an immersion blender until completely smooth.
8. In a small pot, heat 1/2 tbsp olive oil on medium-high and fry the minced garlic for about 30 seconds.
9. Add the remaining cumin and fry for another 10-15 seconds, then add the vinegar.
10. Fry for 15 more seconds, then stir this into the lentil soup.
11. Season the soup with salt, black pepper and chilli powder (optional).
12. In a pot, fry the vermicelli in the remaining olive oil on medium-high until golden.
13. Add the fried vermicelli and about 1 cup of water to the soup. Bring back to a boil and cook for 10 minutes.
14. Thin the soup with more water if needed until it is a smooth liquid.
15. Garnish with coriander, chilli and nigella seeds.

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