Soup:

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5 tbsp olive oil

2 large onions, peeled and finely diced

600g canned diced tomatoes

2.5 cups red lentils, rinsed

2 carrots, peeled and finely diced

1.25 cups coriander leaves, rinsed

15 cloves garlic, minced

10 tsp xawaash spice blend

3.75 tsp fine sea salt

2 cups cooked rice

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Xawaash Spice Blend:

6 ⅔ tsp ground cumin

2 tsp ground coriander

2.5 tsp ground black pepper

Pinch of ground cloves

Pinch ground cinnamon

Pinch ground cardamom

1 tsp turmeric

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1. Wash and cook 2 cups of rice with 2.2 cups water in instant pot for 22-24 minutes.

2. Add all spice blend ingredients but tumeric into a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in ground turmeric. Makes 10 tsp.

3. In a medium pot over medium, heat the oil until rippling, about 1 minute. Add the onions and cook, stirring occasionally, until translucent, 7 or 8 minutes.

4. When the onions have softened, stir in the tomatoes and cover. Cook the tomatoes, stirring occasionally, until they begin to break down completely, about 6 minutes.

5. When the tomatoes have cooked down, add the lentils, carrot, cilantro, garlic, xawaash spice blend and salt. Top with 3 cups of warm water and cover. Cook the soup, stirring occasionally, until all the lentils are starting to fall apart and the vegetables have become soft, about 25 minutes.

6. If desired, pulse the soup with a hand mixer once or twice until the texture is half smooth and half chunky. Serve with a flatbread like muufo or over rice, if desired. Maraq misir can be stored in the fridge for up to 5 days or frozen for up to 3 months.