19 May 2014
Easy Arabic Soup
Rinse lentils in cold water. Peel and slice potatoes, carrots and onions.
Fry the potatoes, carrots and onion in oil in a large soup pot.
Season with cumin, cayenne and black pepper. Then add garlic, lentils and 4 cups of water with vegetable stock cubes.
Let soup boil for 15 minutes or until vegetables are tender. Mix the soup with a hand blender.