A tasty soup common to the Arabian Gulf. I prefer to use dried black loomi over the lighter Iraqi/Iranian sold variety as I find they impart a stronger flavouring. This recipe has been modified over time to how we enjoy it most. The original recipe being from The Complete Middle East Cookbook by Tess Mallos.
Ingredients: [‘split red lentils’, ‘water’, ‘onion’, ‘butter’, ‘garlic cloves’, ‘potato’, ‘baharat’, ‘coriander’, ‘turmeric powder’, ‘fresh tomatoes’, ‘limes’, ‘sea salt’, ‘lemon wedge’]
Quantity of Ingredients: [“1 1/2 cups split red lentils”,” water”,”1 large onion, finely chopped “,”1/4 cup butter (olive oil or ghee or samneh)”,”4 -5 garlic cloves, crushed “,”1 potato, half cooked, peeled and cubed “,”2 teaspoons baharat (u003ca hrefu003d”https://www.geniuskitchen.com/recipe/baharat-aka-middle-east-mixed-spices-the-real-mix-79179″”u003eBaharat Aka Middle East Mixed Spices – the Real Mixu003c/au003e)””
Number of Servings: freshly ground “”
Steps: 2 dashes turmeric powder””