This is Dubai’s version of chicken noodle soup—a hearty and comforting bowl!
Spiced red lentil soup
Ingredients:
2 cups red lentils
1/4 cup butter
1/2 cup chopped shallots
10 cloves roasted garlic
1 cup medium-dice celery, carrot, leek and fennel
1 cup medium-dice spicy chorizo
1 red Thai chili, seeded and finely-chopped
1/4 tsp ground cumin
1/4 tsp ground ginger
1 cup apple cider
4 cups chicken broth
2 cups cooked chickpeas
1/2 cup lemon juice and zest
2 pears, grated just before serving
1/2 cup fresh cilantro leaves
8 tbsp sour cream
Method:
1. In a bowl, puree 6 cloves of roasted garlic, chickpeas and half a cup of lemon juice and zest. Season with salt, pepper and set aside.
2. In a large pot, melt the butter over medium to high heat. Add in the diced celery, carrot, leek and fennel. Saute for one minute.
3. Then add in the lentils, chorizo, 4 cloves of roasted garlic and the Thai chilies. Saute for another minute.
4. Then add in the ground ginger and ground cumin. After another minute add in the apple cider, chicken broth, cover and simmer for 1 hour.
5. Once everything is cooked through and nicely thickened, remove from the stock and adjust the seasoning with salt and pepper. If it is too thick simply add a bit more chicken stock.
6. Serve topped with spoon of Garlic Hummus, Fresh Grated Pear and a spoon of sour cream.