forCreamy Red Lentil Soup Owl feels like pure comfort—warm, silky, and so satisfying. The lentils are cooked to a soft golden batter, with their subtle sweetness enhanced by sautéed onions, garlic and a touch of spice. A drizzle of dukkah oil brightens things up, making it perfect for January. Then, the Levantine chickpea stew with eggplant and tahini, which is very nutritious and full of flavour. Tender chickpeas are slow cooked in a rich tomato base until they absorb the sweetness of onion and garlic and the gentle warmth of cumin. The fried eggplant melts into the soup, and its smoky smoothness gives every spoonful a rich texture.
Red lentil soup with dukkah oil (pictured above)
When dukkah oil mixes with the soup, it releases an earthy aroma: nutty, citrusy, and softly spiced. Served with a slice of crusty bread and a squeeze of lemon, this soup is a quiet celebration of comfort, spice, and the beauty of humble ingredients.
Preparatory school 15 minutes
He cooks 1 hour and 5 minutes
serves 4-6
125 ml of virgin olive oil
125 grams of finely chopped white onions
125 grams grated carrot
25 grams of crushed garlic
25 grams of tomato paste
4 grams smoked paprika
1 teaspoon table salt
1 pinch Ground black pepper
4 grams of ground cumin
4 grams ground coriander
250 grams dRed lentils
For dukkah oil
30 grams of coriander seeds
80 grams of cumin seeds
30 grams Urfa pepper
Finely grated peel of 1 lemon
120 ml rapeseed oil
First, make dukkah oil. Toast the coriander seeds, cumin seeds and chilli in a pan over medium heat until fragrant. Add the lemon peel, then transfer it to the blender and blend it slightly, keeping it coarse. Pour the spice mixture into a deep bowl filled with oil, leave it until it boils, then remove it from the heat and leave it until it cools.
To prepare the soup, put the oil in a pot over medium heat, then add the onions and carrots, and leave them on low heat until they wilt. Add garlic, tomato paste and all spices, and cook for an additional 10 minutes to release the aromas.
Add the lentils and cook for a minute, then cover with 1.2 liters of water, bring to a boil and simmer for 30 minutes, or until the lentils are tender.
While the soup is hot, blend with a hand blender until smooth. Serve in bowls covered with a drizzle of dukkah oil.
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The creamy drizzle of tahini at the end ties everything together, with every bite packed with earthy and spicy flavor. This is a simple, sentimental dish that looks rustic and is very satisfying.
Preparatory school 15 minutes
He cooks 2 hours and 25 minutes
serves 4-6
100 ml extra virgin olive oil
100 grams of red onion, cut into thin slices
4-5 garlic clovesPeeled and finely chopped
4-5 Red bell pepperThe stems, pulp and seeds are removed, and the meat is cut into slices
5 grams smoked paprika
5 grams ground cumin
1 tablespoon of ground black pepper
10 grams of cumin seeds
200 grams dPackaged chickpeas
400 grams of tin Chopped tomatoes
400 grams of large eggplantPeeled and cut into thick cubes
1 litre Rapeseed oilFor frying
salt
20 grams finely chopped Flat leaf parsley
100 grams tahini paste
Place olive oil, onions, and garlic in a pot, and stir over medium heat until the onions become translucent. Add the red pepper and cook for three minutes, then add the spices and cook for another five minutes. Add the chickpeas, chopped tomatoes and 1.2 liters of water, and simmer over medium heat for about two hours, until the sauce thickens and the chickpeas become soft and cooked.
In a second pan, fry the juicy eggplant cubes in rapeseed oil until golden, then use a slotted spoon to transfer them to a plate covered with a kitchen towel and leave to drain. Season with a pinch of salt.
When the sauce thickens, add the fried eggplant. We check the seasoning, then remove it from the heat, garnish it with chopped parsley and a little tahini, then serve it.
Imad Al-Arnab is the founder Imad Al-Suri’s Kitchen and Aramboth in London
