Instructions

1. Sautéing the Onion and Garlic

   In a deep pot over medium heat, heat the vegetable oil, then add the chopped onion and sauté until softened and golden. Add the minced garlic and stir for one minute until fragrant. · 3 min
2. Adding the Vegetables and Spices

   Add the diced carrot, potato, and tomato, then stir in the cumin, turmeric, Gulf spice blend, black pepper, and dried black lime. Sauté everything well for two minutes until the flavors meld. · 2 min
3. Adding the Lentils and Broth

   Add the rinsed and drained lentils and stir with the mixture, then pour in the boiling broth or water, stirring thoroughly until it comes to a boil. · 2 min
4. Simmering

   Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes until the lentils and vegetables are completely tender. · 20 min
5. Blending the Soup

   Remove the dried black lime from the pot, then purée the soup using an immersion blender until completely smooth and homogenous. · 2 min
6. Final Simmer and Serving

   Return the dried black lime to the soup, season with salt, and let it simmer over low heat for 5 minutes to adjust the consistency, then ladle into bowls and serve hot. · 5 min

Nutrition / serving

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