Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
This one is gently spiced, deeply comforting, and finished with a crunchy pistachio dukkah that completely transforms it. The contrast of warm, silky soup with that nutty, toasted topping is everything.
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
Soup
- 1 tbsp olive oil
- 1 white onion, chopped
- 4 garlic cloves, sliced
- 2 carrots, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 200g red lentils, rinsed
- 1 litre vegetable stock
- Salt and black pepper
- Juice of 1/2 lemon
Pistachio dukkah
- 40g pistachios, chopped
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds
- Big pinch of salt
Method
- Heat the olive oil in a large saucepan and cook the onion for 8–9 minutes until soft. Add the garlic, carrots and spices and cook for another 3–4 minutes until fragrant.
- Stir in the lentils and stock, bring to the boil, then simmer for 20 minutes until the lentils are soft. Season and finish with lemon juice.
- Toast the pistachios, sesame seeds, pumpkin seeds and salt in a dry pan for 2–3 minutes, then blitz briefly to a chunky crumb.
- Serve the soup hot, topped generously with pistachio dukkah.
