Shorbet Adas (Red Lentil and Cumin Soup with Crispy Pitta)

Ingredients

• 3 tbsp olive oil
• 2 onion
• 2 carrots
• 2 garlic cloves
• 2 tsp ground cumin
• 0.5 tsp ground turmeric
• 300 g red split lentils
• 2 pitta breads
• 2 lemon
• 0.5 tsp paprika

Method

1. 1

   Heat 2 tbsp olive oil in a large pan over a medium heat and fry the chopped onions and diced carrots for 8 minutes until soft. Add the crushed garlic, 1½ tsp cumin and the turmeric and stir for 1 minute.

2. 2

   Add the rinsed red split lentils, 1.4 litres water and 1½ tsp salt. Bring to the boil, skim off any foam, then simmer partly covered for 25 minutes until the lentils have collapsed and the carrots are soft.

3. 3

   Meanwhile, heat the oven to 200C (180C fan, gas 6). Cut the pitta breads into small squares, toss with the remaining 1 tbsp olive oil and ½ tsp cumin and bake for 8-10 minutes until crisp.

4. 4

   Blend the soup until smooth with a stick blender, loosening with a little boiling water if it is too thick, and check the seasoning.

5. 5

   Ladle into bowls, squeeze over lemon juice, dust with the paprika and top with the crispy pitta.