There are countless versions of lentil soup all over africa, asia and the middle east. I remember eating this while in Egypt travelling. It is hearty, simple and warming… Just what you need in 50ºC heat.
1 onion (chopped)
1 1/2 tablespoons olive oil
2 garlic cloves (crushed)
1 level teaspoon ground cumin
1 level teaspoon ground coriander
150g split red lentils
1.25 litres chicken or vegetable stock
1 small lemon
salt & pepper
In a large pan, heat the oil over a medium heat and fry the onions for about 5 minutes until soft and golden. Stir in the coriander, cumin and garlic briefly then add the lentils and the stock. Bring this to the boil, reduce the heat to low and simmer for about 35-45 minutes. Skim off any nasty lentil scum that rises to the surface. Taste for salt, add to your taste alsong with some fresh black pepper.
Serve with a couple of lemon wedges to squeeze into the soup.