AT A GLANCE
Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.
|01||Heat 2 tbsp oil in a large saucepan over medium-high heat, add onion, celery and garlic and sauté until tender (4-5 minutes), then stir in spices and cook until fragrant (30 seconds). Add tomato and cook, stirring occasionally, until thickened (1-2 minutes), then add stock and lentils. Bring to the boil, reduce heat to medium and simmer, half-covered with a lid, until lentils are very tender (20-25 minutes).|
|02||Meanwhile, for garlic tahini, stir ingredients and 60ml hot water in a bowl to combine, season to taste and set aside.|
|03||Heat remaining oil in a small saucepan over medium-high heat, add mint and fry until crisp. Remove with a slotted spoon and drain on paper towels (discard oil).|
|04||Half-blend the lentil mixture with a hand-held blender, stir in lemon rind and juice, and season generously to taste. Ladle into serving bowls, add a swirl of garlic tahini, top with beetroot, poached egg and fried mint, and serve hot.|