Lentil soup(

Friday - - Leisure -

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.

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