Carrot & lentil soup with zaatar, toasted flatbreads and chilli oil

Name: Carrot & lentil soup with zaatar, toasted flatbreads and chilli oil
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 150 g dried green lentils, rinsed; 3 tbsp Cooks’ Ingredients Chilli Infused Olive Oil, plus extra to drizzle; 1 large onion, peeled and chopped; 500 g carrots, scrubbed, thickly sliced; 2 tsp fennel seeds; 3 clove/s garlic, peeled and chopped; 850 ml vegetable stock, made with 2 stock cubes; 400 g can plum tomatoes; 2 tbsp Cooks’ Ingredients Sun Dried Tomato Paste; 1 tbsp Cooks’ Ingredients Zaatar, plus extra to serve; 25 g coriander, leaves chopped, plus extra to scatter; 1 The Levantine Table Handstretched Flatbread

Richly flavoured, spicy and topped with flatbread croutons, this soup is substantial enough for a hearty weekend lunch to set you up for the afternoon. Smaller portions make a good starter for entertaining, served with spoonfuls of thick creamy yogurt.

4 out of 5 stars(4) Rate this recipe

VegetarianHealthyHigh fibre3 of your 5 a day

Serves4
CourseLunch
Prepare15 mins
Cook45 mins
Total time1 hr

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150g dried green lentils, rinsed
3 tbsp Cooks’ Ingredients Chilli Infused Olive Oil, plus extra to drizzle
1 large onion, peeled and chopped
500g carrots, scrubbed, thickly sliced
2 tsp fennel seeds
3 clove/s garlic, peeled and chopped
850ml vegetable stock, made with 2 stock cubes
400g can plum tomatoes
2 tbsp Cooks’ Ingredients Sun Dried Tomato Paste
1 tbsp Cooks’ Ingredients Zaatar, plus extra to serve
⅓ x 25g coriander, leaves chopped, plus extra to scatter
1 The Levantine Table Handstretched Flatbread

Cook the lentils in a saucepan of boiling water for 15 minutes. In a separate, large saucepan, heat the oil and gently fry the onion and carrots for 15 minutes, stirring frequently. Add the fennel seeds and garlic, then fry gently for a further 3 minutes, stirring.
Drain the lentils and add to the saucepan with the stock, plum tomatoes, tomato paste, zaatar and coriander. Heat until simmering, cover and cook gently for 25 minutes until the carrots are completely tender. Blend the soup until smooth, season to taste and reheat gently. Preheat the grill to high.
Lightly toast the flatbread, adding another minute on to pack instruction time, for more colour. Tear into bitesized pieces. Ladle the soup into bowls and scatter over the flatbread and some extra zaatar. Serve with a drizzle of chilli oil and coriander leaves.