serves 4) Chef Mohamed Najdi, Awtar, Grand Hyatt, Dubai
Prep time: 30 mins
Cooking time: 1 hour Ingredients 30g butter 30g red onion, coarsely chopped 8g garlic, crushed 25g leeks, chopped 40g carrots, peeled and chopped 25g potatoes, peeled and cubed 100g skinless red lentils, washed and soaked in water for 20 minutes 1 tsp cumin powder 900ml water salt 1 lemon, cut into wedges, to serve bread, toasted, to serve Method: 1. Melt butter in pan, add vegetables and sauté over medium heat until slightly cooked, about 5 minutes. 2. Strain lentils and add to pan. Mix and add cumin powder, water and salt. Bring to a boil. 3. Reduce heat to a simmer, remove scum that appears on top, and cook for about 20 minutes, until lentils are done. 4. Blend soup until smooth, reheat and serve hot with a lemon wedge and toast.