Heat oil in a pan and gently fry the chopped onions and diced tomatoes for 5 minutes.
Add the garlic puree and cumin and continue cooking for a few minutes more.
Stir in the lentils, add broth and cook for 20 minutes.
Stir several times during cooking, especially towards the end, to prevent lentils from sticking to the pan
Stir in lemon juice and leave to cook for 2 minutes more.
Blend until it reaches your desired texture. This soup doesn't need to be very smooth.
Serve with flat bread and sprinkle some chopped cilantro on top of your fresh served soup.
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