Recipe: how to make the most delicious lentil soup

Lentil soup—we absolutely love it at FavorFlav. FavorFlav’s Sharon always picks up a few portions of lentil soup at De Pekmarkt in Amsterdam Noord. You can also freeze this soup very well. Of course, you can make it yourself too! We previously shared a recipe for red lentil soup with sweet potato. This Moroccan lentil soup by Hakim Chatar is also delicious!

Hakim: ‘Lehdes, or as I always say: hadisa. It is a typical Moroccan dish that you can eat all year round, but I mainly eat it during the rather chilly Belgian winter months. The soup has a thick, creamy texture, making it the perfect winter meal. Because of that thick texture, I also often eat it with bread instead of a spoon. Super simple to make and delicious!’

• Soak the lentils overnight in water so that they become soft and cook easily later. Drain and leave the lentils to drain.
• Cut the top off the tomato and quarter it. Grate the tomato flesh and discard the skin.
• Heat the olive oil in a pot over medium heat. Once the olive oil is hot, add the chopped onion, grated tomato and lentils. Stir well.
• Add the parsley and keep stirring.
• Now add all the spices as well. Stir everything well and cook over medium heat for 10 minutes.
• Add boiling water to the mixture, cover the pot and cook for 30 minutes. Stir occasionally.
• Taste after 30 minutes and season if necessary.
• Serve hot in a bowl with a piece of bread.