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

Onions, finely chopped

½ tsp

salt (less if your Boullion is salty)

Cloves Garlic, minced

Tomatoes, roughly chopped

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

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.