Recipe by Chef Deema Hajjawi
Preparation Time: 10 Min
Cooking Time: 45 Min
Servings: 8 to 10
 

INGRÉDIENTS
2 Tbsp vegetables oil
1 1/2 Cups Red Lentil
1 Large Potato, chopped
1 Large Carrot, chopped
1 Onion, chopped finely
2 Cloves of Garlic, minced
3 Cups Chicken Stock
1 Tsp Ground Cumin
1 Tsp Mama’s Spices
2 Tbsp Parsley, chopped
1 Pita bread (Arabic bread), cut into squares
1/2 Tsp Himalayan Pink Salt (or to taste)
1/2 Tsp Ground Black Pepper (or to taste)

PRÉPARATION

1. Brush pita bread squares with vegetable oil using a brush.
2. Bake pita bread squares in a 180c degrees oven until toasted. Set aside to cool. (You can also deep-fry the bread)
3. In oil, cook half the onion with minced garlic until tender and set aside.
4. In the same oil, cook the remaining onion, potatoes, carrot and stir well.
5. Add lentils and stir, then add chicken stock, Himalayan Salt, Ground Black Pepper, Ground Cumin and Mama’s Spices and let boil for at least 45 min.
6. In a blender, process the soup until smooth and return to heat and let boil for another 2 to 3 min.
7. Add the onion/garlic mix cooked earlier; this will add a special flavor to the soup.
8. Garnish with baked pita bread squares, chopped parsley and serve hot.