Middle East Lentil Soup

Sup soup?! This healthy soup is cooked throughout the Middle East and is super simple to make, filling and flavourful! I had a bowl of lentil soup in a Syrian restaurant this past weekend whilst visiting the Souk in Qatar with friends. It blew my mind, so here I have tried to emulate that experience. I have cooked a few variations of this soup and I believe that this one is a winner.

Previously I have made this soup with red lentils. I find the yellow more delicate and subtle in flavour.

Most of these staple ingredients you are most likely to have on hand…and this soup really cooks itself!


Organic extra virgin olive oil
1 red onion diced
1 clove garlic chopped finely
1 & 1/2 cups yellow lentils
4 cups organic vegetable stock
4 cups filtered water
1 tsp turmeric
1 & 1/2 tsp ground cumin
handful chopped parsley
1/2 lemon juice
himalayan sea salt
cracked black pepper
pinch sumac


Fry onion in the evoo in a heavy based pan on a moderate heat for a few minutes. Add the garlic and ground spices, turmeric and cumin. Add a pinch of himalayan sea salt and a grinding of cracked black pepper. Fry until fragrant.

Stir in the lentils to coat, add the stock and the water and cook on a medium heat for 45mins. Continue to stir during cooking to prevent the lentils from sticking.

Add the chopped parsley and the juice from the 1/2 lemon.

Allow to cool slightly. Blitz in batches in the blender until smooth.

Serve with a sprinkle of sumac, additional parsley and wedges of lemon.

Bil hana! x (Bon-appetite)

Zucchini, Leek & Walnut Soup

One of my fave soups to cook and soo warming in this winter weather! The walnut gives this soup a creaminess and a whole new dimension of flavour. Get blitzin!


500g diced zucchini
1 leek sliced thinly
1 cup walnuts
3 garlic cloves diced
5-6 thyme sprigs
organic extra virgin olive oil (evoo)
1 litre organic vegetable stock
cracked black pepper
himalayan sea salt
pinch of paprika
chopped chives


Heat the evoo in a heavy based pan and gently sauté the leek. Add the thyme and garlic and sauté for 1 min. Add the diced zucchinis and walnuts and stir. Add the vegetable stock, bring to the boil, and then simmer for around 30 mins.

Allow the soup to cool a little. Blend in batches until smooth and silky.

Sprinkle with himalayan sea salt, cracked black pepper, a drizzle of olive oil a sprinkling of paprika and some chopped chives to serve.