This recipe is based on one found in Egypt, written in Greek and dated 300 AD.
My own additions to the soup are the fennel bulb, fresh dill, bay leaf, yogurt drizzle, vinegar and seeds but I tasted the soup without them all and it was still delicious. I kept the dried dill of the original recipe but added some fresh too.
The instructions too were to first boil the lentils and then add them to a pan with the fried spices in the oil. These days we tend to start with the protein and then add the water but I suspect that the difference in the end flavour is not that huge.
I love how they knew millennia ago to fry the spices to release the aromas and flavours and now we are taught it by Yotam Ottolenghi in his Masterclass.
Substitute the chicken stock with vegan stock and the Greek yogurt with coconut yogurt for a delicious plant-based dish.
Ingredients (serves 4)
- 3 tbsp extra virgin olive oil and more to drizzle
- 1 finely chopped shallot
- 1 fennel bulb, finely chopped1 tsp anise seeds (you may substitute with fennel seeds)
- 1 tsp cumin seeds
- 280g split red lentils
- 1 LTR vegan stock
- 1 tsp dried dill1 bay leaf
- 2 tbsp white wine vinegar
For the yogurt drizzle
- 50g plant based yogurt
- A squeeze of lemon juice
- 1 tsp finely chopped fresh dill
- 2 tbsp extra virgin olive oil
To serve
- 1 tbsp sunflower and poppy seeds
- 1 tsp finely chopped fresh dill
Method
Rinse the lentils in a sieve under a running tap until the water runs clear.
Bring a small frying pan to a medium heat and dry fry the cumin and anise seeds till they release their aromas. Do not burn the seeds as they will be bitter. Leave to cool and grind or powder with the help of a pestle and mortar.
Bring a large pan to a medium heat and add the olive oil, shallot and fennel bulb. Stir and cook for a 3-5 minutes till translucent. Add the spices and cook for 1 more minute before adding the lentils. Stir well for a minute or so and add the chicken stock, bay leaf and dried dill. Bring to the boil, reduce the heat, cover with a lid and cook until the soup is thick and creamy, approx. 20 minutes.
To make the yogurt drizzle, mix everything in a bowl and add a little water or milk to thin to a double cream consistency. Season with salt and freshly ground black pepper.
When the soup is a little cool, blitz it in a blender and return to a clean saucepan. Season with salt, pepper and vinegar, stir well and serve drizzled with the yogurt, extra virgin olive oil and sprinkled with the fresh dill and seeds.