This Lentil Soup Is ADDICTIVE

Instructions

To make the toasted pitta:

1. Slice your pitta into squares about 2cm X 2cm and place on an oven tray

1. Add the olive oil, salt, and pepper. Mix well then spread out into a single layer
   
2. Back at 160c for around 15 minutes until crispy and dried out

To make the lentil soup:

1. Wash your lentils thoroughly until bright orange in color
2. Roughly chop your vegetables, then add to the pot with the lentils, and 1.25l of vegetable stock
3. Bring to a boil, then remove the tomatoes and peel their skin. Turn the heat to medium and cover with a lid
4. Cook for 30-40 minutes until the carrots are cooked through, then blend until smooth
5. Add the salt, pepper, and spices, and simmer until it reaches a lightly thick texture
6. Make the Tasha by melting the butter, then adding the garlic and frying for about 30 seconds. Add the vinegar and bring to a boil then pour into the soup
7. You can serve it as soup immediately

To make the Lentil Fatteh:

1. Plate a pile of toasted bread in a plate or bowl
2. Add some garlic vinegar Tasha onto the bread, then ladle over the lentil soup
3. Add more Tasha on top
4. Garnish with parsley and nigella seeds
5. Serve immediately