Iraqi style lentil soup recipe | شوربة عدس باكسرين

Firstly, apologies people - this video is a bit all over the place as the recording kept cutting off. This also meant that we were loosing the light hence the poor lighting towards the end of the video. Hope you enjoyed it, nonetheless. In the spirit of Ramadhan I decided to share this very simple lentil soup recipe. Flavoured with cumin and turmeric, and cooked with vermicelli, this makes for a hearty yet light starter. This recipe makes around 4 servings. Ingredients: • 1 cup of red lentils, rinsed • 1 onion • 2 garlic cloves • 1 tsp ground cumin • 1 piece of fresh turmeric/1 tsp ground turmeric • 2 tbsp of oil (I used olive oil) • a large handful of vermicelli • a handful of fresh chopped parsley • salt and pepper to taste Method: 1. Chop the onion and garlic. Heat the oil in a large pot to medium high heat and add the onion to sauté for 3-4 mins. Add the garlic and continue to sauté for 1-2 mins. 2. If using fresh, grate the turmeric straight into the pot. Allow to cook with the onion and garlic for 2 mins, sautéing occasionally. Add the cumin (and turmeric, if using ground). Stir and allow to cook for a further 2 mins. 3. Add the lentils and mix, allowing them to toast with the other ingredients for 1-2 mins. Add 6-7 cups of hot water (depending on desired thickness). Season with salt and pepper. 4. Increase heat to high heat and bring to a boil. Boil for around 10 mins, uncovered, and then reduce heat to a simmer and cover. Leave to cook for around 30 mins, stirring occasionally. 5. Next, add the vermicelli and continue to simmer, covered, for a further 10 mins. 6. Remove from heat and finish by adding fresh parsley and serve with a wedge of lemon. Enjoy!

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