Sort ingredients
isaday
QR Code
Listen
Pdf
Heat 4 tbsp olive oil in a large pot over medium-low heat. Add the onions with a good pinch of salt and cook for about 20 minutes, stirring often, until deeply caramelised. Remove a couple of tablespoons for topping and set aside.
Add the lentils, bouillon powder, and 1 litre of water to the pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes with the lid on.
Add the orzo and cook for another 10 minutes. Stir in the spinach and cook for a further 5–10 minutes, until the lentils and orzo are tender and the spinach has wilted. Season well with salt and pepper.
Lightly crush the fennel, cumin, and coriander seeds in a pestle and mortar. Heat the olive oil in a small pan over medium-low heat, then add the garlic, crushed seeds, and turmeric (reserving the sumac). Cook for about 5 minutes until fragrant, stirring often and taking care not to let the garlic or spices burn. Remove from the heat and stir through the salt and sumac.
Divide the soup between bowls and top with the reserved caramelised onions, plenty of sherry vinegar, a spoonful of soya yoghurt, and generous spoonfuls of the spiced oil.