Lentil fatteh: red lentil soup over toasted pita with garlic-vinegar tasha
Middle Eats · ♥ 8.5K likes · 225.8K views · 5 min video
Read about lentils in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 whole pita bread
- 1–2 tbsp olive oil
- 0.125 tsp black pepper
Cut the pita into 2cm squares and spread on an oven tray; pour over the olive oil, add the black pepper and salt and toss to coat.
- 250 g split red lentils
Wash the lentils thoroughly in a bowl of water until the dust is gone.
Washing split red lentils
- 1 whole onion
- 150 g carrots
- 1 whole large tomato
- 4 cloves garlic
- 1¼ l vegetable stock
Put the onion, carrots, quartered tomato, 4 garlic cloves and the lentils in a pot with the stock; boil on high a few minutes, then lift out the tomato and peel off the skins.
Cover and cook on medium-low 30 to 40 minutes, until the lentils burst and a carrot breaks easily.
- 2½ tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp Aleppo pepper flakes
Add the salt, pepper, cumin and Aleppo pepper and reduce on low until velvety, about 15 minutes.
- 2 tbsp butter or oil
- 4 cloves minced garlic
- ⅓ cup white vinegar
Tasha: heat the butter or oil in a saucepan over medium heat; fry the minced garlic 30 to 45 seconds until fragrant; before it browns add the vinegar and heat until barely boiling. Pour into the soup and mix.
For serving, make a second tasha with thinly sliced garlic, letting it brown slightly before the vinegar.
- garlic
- vinegar
- parsley
- nigella seeds
Assemble: toasted pita, a couple spoonfuls of tasha, a few ladles of soup, more tasha, then parsley and nigella seeds. Serve immediately.