Middle eastern, Soup

Sweet and sour couscous and lentil soup

A rich and spicy soup with a slight tartness. The highlights are the yoghurt which gives a nice contrast to the spiciness and the cashew nuts which give the soup a crunch.

Serves 5

1 leeks, sliced
2 onions, chopped
2 carrots, sliced
1 zucchini, sliced
2.5 dl dried red lentils, rinsed
1 dl couscous
1.5 l water
1 tbsp grated fresh ginger
2 tbsp lemon juice
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying
2 dl cashew nuts
Yoghurt as topping

Heat the oil in a large pan and fry the cashew nuts until golden brown. Put them aside. Fry onions and leeks for about 1 min. Add the vegetables, ginger and garlic and fry for another couple of minutes. Add water, lentils, couscous, lemon juice and spices. Simmer for about 10 minutes. Serve the soup topped with a dollop of yogurt and cashew nuts.

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