Tuck into this soup that's like a hug in a bowl, packed with earthy flavours. Don’t skip the onions and tahini yogurt – they balance everything beautifully
Nutrition: Per serving
Heat 2 tbsp of the oil in a large saucepan over a low-medium heat and cook the chopped onion and carrot with a pinch of salt for 8-10 mins until the veg has softened and the onion is translucent. Stir in the garlic, bay leaves, cinnamon stick, turmeric, ginger, fennel seeds, sumac, cumin and tomato purée, letting the spices sizzle for a few minutes. Add the tomatoes and lentils, then crumble in the stock cube. Fill one of the tomato cans with water three times, and add this, too (about 1.2 litres).
Partially cover the pan with a lid and cook for 30 mins until the lentils are soft but retain some bite. Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the sliced onion until deep golden brown and crispy, about 15 mins.
When the soup is cooked, adjust the thickness to your liking, adding a splash more water or boiling longer to reduce slightly. Season well with the sugar, some salt, plenty of black pepper and the lemon juice. If you’re freezing the soup, stir in the sizzled onions; otherwise, save them for topping. Once cool, will keep frozen for up to three months. Defrost in the fridge overnight, then reheat thoroughly.
Combine the yogurt, tahini, lemon zest, honey and a pinch of salt. Stir in a splash of cold water to loosen to the consistency of double cream.
Stir most of the coriander into the soup, reserving a few leaves. Ladle the soup into bowls, then top with a drizzle of the tahini yogurt, the sizzled onions, coriander leaves and a pinch of sumac. Drizzle with extra virgin olive oil to serve.
