Thursday, May 19, 2016

Soups of the World - Shorabit Jarjir

This red lentil and butternut squash soup from Palestine looks like the perfect antidote for the wet weather we've been having this week.


14 cup olive oil
4 cloves garlic
3 medium carrots
2 stalks celery
1 white onion
1 tsp. ground cumin
12 tsp. crushed red chile flakes
12 small butternut squash
Salt & pepper
4 cups chicken stock
1 cup red lentils
Chopped parsley, for garnish
Paprika, for garnish

Start by chopping the celery, carrot, onion and garlic. The recipe says to chop them finely but it'll be pureed later so it's up to you how finely you want to chop.

Saute the vegetables in the oil until softened.

Next add the cumin, chilli flakes, salt & pepper and the chopped butternut squash.

After 5-10 minutes of sauteing the squash should be soft so add the stock and lentils.

Simmer the soup until the lentils are soft and swollen with the liquid. Allow to cool for a few minutes and then puree with an immersion blender or food processor.

Sprinkle chopped parsley and paprika over the served soup along with a squeeze of lemon.

This soup was delicious. It was spicy but the squeeze of lemon gave a great contrasting flavour to it which I loved. It's lovely and thick in texture making it great to scoop up with some crusty bread. I thought it looked drab in colour when I'd made it but the streak of paprika makes it much more appetising looking. A lovely soup to warm you up in winter or a wet English spring.

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