RecipesSoups

Baharat & Lentil Soup Recipe

A warm, comforting soup spiced with baharat and sweet apricots from Gourmet Glow

Gluten Free
Vegan
Baharat & Lentil Soup Recipe
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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

A warm, comforting soup spiced with baharat and sweet apricots from Gourmet Glow

Method

01
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.
02
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.
03
Add the garlic, chilli, Baharat and oregano and cook 2 minutes more before adding the tomatoes.
04
Cook for 5 minutes or until beginning to break down. Add the lentils, apricots and Boullion and bring to a simmer.
05
Simmer for 10 minutes or until everything is soft and mushy.
06
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.
07
Serve hot, sprinkled with the Za’atar cashews.