A warm, comforting soup spiced with baharat and sweet apricots from Gourmet Glow
Baharat & Lentil Soup Recipe
A warm, comforting soup spiced with baharat and sweet apricots from Gourmet Glow
Ingredients
For the Sweet Za'atar Cashews
| 100g | Cashew Nuts |
| 2 tsp | Caster Sugar |
| 1 tsp | Olive Oil |
| ½ tsp | Himalayan Salt |
| 1 tsp | Za’atar |
For the Soup
| 3 tbsp | Olive Oil |
| 2 | Onions, finely chopped |
| ½ tsp | salt (less if your Boullion is salty) |
| 2 | Cloves Garlic, minced |
| 5 | Tomatoes, roughly chopped |
| 1 | Red Chilli, finely chopped |
| 250g | organic split Red Lentils |
| 150g | Dried Apricots, finely chopped |
| 1 tbsp | Steenbergs organic Baharat |
| 1 tbsp | Steenbergs organic dried Oregano |
| 1 litre | Vegetable Boullion |
| Lemon Juice & Black Pepper to taste |
Method
- For the nuts, preheat the oven 180C. Mix all the ingredients together in a bowl. Spread onto a lined baking sheet and bake for 9-10 minutes or until just golden. Remove from the oven and leave to cool completely.
- Heat the oil in a pan over a medium heat. Sweat the onions and salt for 10-15 minutes or until sweet and translucent but not coloured. Add a splash of water if necessary.
- Add the garlic, chilli, Baharat and oregano and cook 2 minutes more before adding the tomatoes.
- Cook for 5 minutes or until beginning to break down. Add the lentils, apricots and Boullion and bring to a simmer.
- Simmer for 10 minutes or until everything is soft and mushy.
- Remove half the soup and blend until thick and velvety. Add back into the soup and stir to combine. Taste and add lemon juice and black pepper to your liking.
- Serve hot, sprinkled with the Za’atar cashews.
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