Ingredients
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
Method
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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