Prep 15 m
Cook 35m


    Oil as needed

    1 medium onion, diced

    180gm dried red lentils

    2 chicken bouillon cubes

    2 bay leaves

    1½ tsp cumin powder

    1 tsp black pepper powder

    700ml hot water

    Salt to taste

    1 sprig of parsley

    Fresh lemon wedges to serve

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Ingredient Substitution Guide


1. Heat the oil and sauté the onions until they soften slightly.

2. Add the lentils, bouillon cubes, bay leaves, cumin, black pepper and water. Cover the pot and boil before turning down the heat. Simmer gently for 30 minutes. Add water if necessary.

3. Taste the soup and adjust the seasoning to your taste.

4. Garnish with parsley and serve hot with lemon wedges.

Recipe courtesy: Francesco Dimonte, Ballarò, Conrad Dubai

Image and recipe: Gulf News Archives

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