Recipe from Faisal Nasser, an environmental engineer from Abu Dhabi, who has always had an interest in food and culinary arts, and enjoys spending his weekends cooking for family and friends.
Nutrition per serving
Share this recipe
200g red lentils
1 small onion, chopped
1 garlic clove
1 tsp ground cumin
1 tsp ground coriander
1 small carrot
80g butternut squash, chopped
½ can of chopped tomatoes
500-700ml chicken or vegetable stock
1 lumi (black lime or dried lime)
3 tbsp vegetable oil
Salt and pepper
1 pita bread, cut into 2cm squares
Fresh coriander, to garnish
Cook the lentils with enough water to cover for 20 mins. Remove and drain the water.
Sweat the onions and garlic, add the cumin and the coriander and cook for 1 minute. Add the chopped carrots, butternut squash and tomatoes, cover and cook for 10 mins. Add the lentils and the stock, cover and cook for another 10 mins, use a hand blender and process to a smooth texture. Check the seasoning and add the lumi.
Spray the pita bread with oil, put on a roasting tray and toast in the oven grill.
Serve the soup garnished with fresh coriander and toasted pita bread squares.