Lentil Potage


3 tbsp olive oil

1 onion, finely chopped

3 sticks celery, chopped

4 carrots, peeled and chopped

8 garlic cloves, peeled and roughly crushed

120g potato, peeled and cubed

250g red lentils

3 pints vegetable or beef stock

Juice of 1-2 lemons

1 tsp cumin

1 tsp sumac

1/2 tsp chili powder

20g fresh coriander, roughly chopped

Salt & Pepper

Lemon wedges and extra sumac, to serve




Heat the oil in a heavy based pan over a medium heat. Add the onion and saute for five minutes or until softened. Add the celery and carrot and cook for a few minutes.

Add the potato, lentils and stock and bring to the boil. Lower the heat to a minimum and leave to simmer until the vegetables and lentils are tender. Add the spices, lemon juice and coriander. Blitz until smooth. Season to taste and add more lemon juice if needed. Serve with a generous pinch of sumac and crusty bread.