Maraq Misis (Red Lentil Soup)
1 large white onion, finely diced
3 Roma tomatoes, diced
7 oz. (200g) dry red lentils, rinsed
1 small carrot, finely diced
0.35 oz. (10g) cilantro leaves
2 cloves garlic, minced
4 tsp. xawaash spice mix (see Tip)
In a medium pot, heat 2 tbsp. oil over medium heat. Add onion and cook 7-8 minutes until translucent.
Stir in tomatoes, cover, and cook until broken down, about 6 minutes.
Add lentils, carrot, cilantro, garlic, xawaash, and 1 tsp. salt. Add 32 fl oz. (960ml) warm water and cover. Simmer for 25 minutes until lentils and veggies are soft.
For a semi-smooth texture, pulse once or twice in a blender.
Keep for 5 days refrigerated or 3 months frozen.
Suggested serving: plant-based natural yogurt.
Tip – Xawaash Spice Blend (makes 4 tbsp):
Mix: 8 tsp. ground cumin, 2 tsp. coriander, 1 tsp. black pepper, ¼ tsp. each ground cloves, cinnamon, and cardamom.
Toast in a pan for 1 minute, then stir in 1 tsp. turmeric.