Middle Eastern Red Lentil Soup | Open Table Cooking School | Chef Ronit Robbaz

Ingredients

• 1/4 cup olive oil
• 2 onions, finely chopped
• 1.5 cups red lentils, thoroughly washed
• 2 tomatoes, diced small
• 3 cups vegetable broth (or 2 cubes veg stock)
• 1 tablespoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 lemon, squeezed
• Salt to taste
• Coriander, for garnish
• 1 green chilli (sliced fine) for garnish
• 2 tablespoons cream or coconut cream (optional)