LENTIL BAHARAT SOUP
2 cups orange lentils
1 small potato peeled and diced
2 cloves garlic, minced
Pinch of salt
1 ½ tablespoons Dukkan Baharat
1 small tomato cut into quarters
2 cups water
Rinse the orange lentils and combine with the potato, tomato and water in a pot. Let it boil on medium heat for 40 minutes.
Monitor your lentil soup and skim off any floating grey bubbles on the top, if any. This depends on the brand of lentils.
Halfway through the process, add your garlic and baharat and give it a stir and allow it to continue boiling and cooking. If it starts to over boil quickly, turn the heat to medium-low. Make sure a good centimeter of water remains resting above the lentils.
Once the lentils appear cooked through, using a hand processor, mix the ingredients with the hand processor until you reach a desired consistency. We recommend one that’s neither too liquid but one with a bit of body.
If it is too chunky, return it to the stove top and add a cup of water at a time and let it boil until it reaches the desired consistency. Sprinkle some lemon on it and then serve with pita chips, croutons or crackers.