INGREDIENTS:
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
SERVES 6
INSTRUCTIONS:
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.
