Recipe: Syrian shurabat ends (lentil soup)

This recipe from Imad's Syrian Kitchen brings a warm bowl of comfort to the table

Serves 4-6

Ingredients

• 200g red lentils
• 50g short-grain rice
• 50g freekeh
• 2tbs olive oil
• 1tbs cumin seeds
• 2 onions, finely chopped
• 2 small carrots, peeled and roughly chopped
• 2 garlic cloves, finely chopped
• 1tsp ground cumin
• 2tbs safflower
• 1tsp ground black pepper
• ½tsp ground coriander
• 2tbs tomato purée
• 1.7 litres vegetable or chicken stock or water
• Salt

To serve

• Single cream (or mozzarella, torn into small pieces)
• Small handful of chives, finely chopped
• 4 pitta breads, toasted

Method

Start by washing the lentils, rice and freekeh together in a large sieve until the water runs clear.

In a tall, large pot, heat the olive oil over a medium heat, then add the cumin seeds and toast for a minute. Now add the onions and carrots and cook for 5-8 minutes until soft and a little caramelised. Add the garlic and cook for a further 1-2 minutes until softened.

Add the lentils, rice and freekeh and stir to toast all the grains for two minutes before mixing in the ground cumin, one tablespoon of the safflower, the black pepper, ground coriander, tomato purée and two teaspoons of salt. Once everything is nicely toasted and coated in spices, add the stock or water so it covers everything by at least 6cm.

Bring to the boil, then turn down and simmer for one hour until everything is soft.

Process to a thick soup in a blender, adding more water if needed, then add the remaining safflower. Taste and season as necessary.

To serve, ladle into bowls and top with cream or mozzarella and chives, and serve with toasted pitta bread.

Imad’s Syrian Kitchen – A Love Letter From Damascus to London by Imad Alarnab (HarperCollins, £26)