📝 Instructions
= Recipe
1. Heat a generous glug of olive oil in a large pot over medium heat. Add 2 large onions (diced) with a pinch of salt and cook, stirring occasionally, until very soft and golden, 20-25 minutes.
2. Add 4-6 garlic cloves (minced) and cook 2 minutes. Add 1 heaped tbsp ground cumin and 1 heaped tbsp ground coriander and stir 1 minute until fragrant. Add 0.5 tin chopped tinned tomatoes if using and stir well.
3. Add 250 g small green lentils (rinsed) and enough water to cover by about 2cm (1 litre). Bring to a boil, then reduce heat and simmer 25-30 minutes until lentils are completely soft.
4. Blend about 1/3 of the soup with a stick blender (or transfer some to a blender and return) to give a creamy texture while keeping some whole lentils. Stir in the juice of 1.5 lemons. Season with salt and pepper.
5. Serve warm in bowls topped with a big spoon of natural yoghurt, a drizzle of good olive oil, and a pinch of Urfa or regular chilli flakes.
