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Middle Eastern lentil and potato soup


  • 200g brown lentils
  • 1 large onion diced finely
  • 1 clove garlic chopped finely
  • 1 piece ginger chopped finely
  • 2 carrots, cut in small cubes
  • 1 bay leaf cumin powder
  • Saffron, cinnamon, cloves
  • 200 ml vegetable stock
  • 2 tbsp tomato puree
  • Salt, pepper, sugar to taste
  • 1 large potato, chopped in small cubes
  • Fresh mint and rosemary
  • Olive oil


Rinse and drain the lentils. Boil until tender and rinse again. In a large sauce pan, heat the oil and gently fry the onions, garlic, ginger and carrots till soft, stirring frequently. Add the tomato puree, the lentils with the vegetable stock, spices, herbs, seasoning and potatoes. Bring to the boil and simmer for 20 minutes or until soup has thickened and potatoes are tender. Discard the bay leaf and serve.

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