Weeknight-friendly Lentil Broth with the sumac and onion we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the pomegranate molasses and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
A levantine take on Mushroom Chowder, built on sumac and onion and finished the way we like it....
Middle Eastern Our tested Roasted Aubergine Broth: spiced, generous, and balanced with pomegranate and mint....
Middle Eastern This Middle Eastern Galette leans on za'atar to do the heavy lifting. We steam the Lentil for...
Middle Eastern A levantine take on Halloumi Pancakes, built on tahini and lemon and finished the way we like...