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Method

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1. Soften the onions in 4 tbsp oil for 8 minutes, then add the garlic, carrot and potato and cook 5 minutes more.

   Mark done Start 8 min timer

2. Stir in 2 tsp cumin and the turmeric and let them bloom in the oil for 45 seconds.

   Mark done Start 45 sec timer

3. Add the lentils and the water, bring to the boil, and simmer 35 minutes until the lentils have completely disintegrated.

   Mark done

4. Fry the pitta squares in 3 tbsp oil until crisp and gold, about 4 minutes, and drain.

   Mark done Start 4 min timer

5. Blend the soup until entirely smooth. It should coat a spoon; loosen with hot water if it is too thick.

   Mark done

6. Stir in the salt, the remaining 1 tsp cumin and the lemon juice off the heat.

   Mark done

7. Serve with the fried bread scattered over and extra lemon at the table.

   Mark done

Chef’s Tips

• Cumin twice: bloomed early for depth, raw at the end for lift.
• Blend it completely smooth. Half-blended tastes watery.
• Lemon off the heat, and more of it than you think.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Aish baladi
• Salata baladi
• Torshi

Storage & Reheating

Refrigerated for 4 days and it thickens; loosen with water. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.