Ingredients
1 piece RawSpiceBar’s Egyptian Spices
2 tablespoon olive oil
4 piece garlic cloves, minced
2 piece carrots, chopped
1/2 cups celery, chopped
1 cup tomatoes, chopped
1 l lentils
2 piece quarts vegetable or chicken stock
2 teaspoon salt
2 piece loaves whole-wheat pita bread
1 olive oil
1 salt
Preparation
In a large pot over medium heat, heat olive oil. Add the onions, garlic, carrots, salt and celery. Cook, stirring until onions are translucent, about 7 min.
Add the lentils, tomatoes & RawSpiceBar’s Egyptian Spices. Cook for 1-2 minutes until fragrant.
dd the stock, bring to the boil then turn down the heat to low and simmer for 35-45 min, until vegetables are very soft.
While the soup is simmering, make the croutons. Preheat oven to 200C. Cut or tear pita bread into bite-sized pieces. Toss with a generous drizzle of olive oil and sprinkle with a little salt then spread on a baking sheet in a single layer. Place in oven for about 10-12 minutes, until golden and crispy.
Puree the soup with a blender in batches, until smooth. Adjust seasoning and serve with croutons and a sprinkle of dukkah if you like. Enjoy!
