Cooked - Carrot & Lentil Soup With Zaatar, Toasted Flatbreads And Chilli Oil

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Carrot & Lentil Soup With Zaatar, Toasted Flatbreads And Chilli Oil

4.0

150 g dried green lentils, rinsed

3 tbsp Cooks’ Ingredients Chilli Infused Olive Oil, plus extra to drizzle

1 large onion, peeled and chopped

500 g carrots, scrubbed, thickly sliced

2 tsp fennel seeds

3 clove/s garlic, peeled and chopped

850 ml vegetable stock, made with 2 stock cubes

400 g can plum tomatoes

2 tbsp Cooks’ Ingredients Sun Dried Tomato Paste

1 tbsp Cooks’ Ingredients Zaatar, plus extra to serve

25 g coriander, leaves chopped, plus extra to scatter

1 The Levantine Table Handstretched Flatbread

Cook the lentils in a saucepan of boiling water for 15 minutes. In a separate, large saucepan, heat the oil and gently fry the onion and carrots for 15 minutes, stirring frequently. Add the fennel seeds and garlic, then fry gently for a further 3 minutes, stirring.
Drain the lentils and add to the saucepan with the stock, plum tomatoes, tomato paste, zaatar and coriander. Heat until simmering, cover and cook gently for 25 minutes until the carrots are completely tender. Blend the soup until smooth, season to taste and reheat gently. Preheat the grill to high.
Lightly toast the flatbread, adding another minute on to pack instruction time, for more colour. Tear into bitesized pieces. Ladle the soup into bowls and scatter over the flatbread and some extra zaatar. Serve with a drizzle of chilli oil and coriander leaves.

Course🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

CuisineMiddle Eastern

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 125 weeks ago

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