Adas Bil Hamod (Lebanese Lentil and Lemon Soup)

• 1 medium Yellow onion
• 2 tbsp Olive oil
• 3 cloves Garlic
• 2 tsp Ground cumin
• 1 large Yukon Gold potato
• 250 g Red lentils
• 1.2 liters Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 medium Lemon
• 20 g Fresh coriander

1. Finely chop the onion. Peel and cut the potato into small cubes, then crush the garlic.
2. Warm the olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the garlic and ground cumin and cook for 30 to 60 seconds until fragrant. Add the potato and stir to coat in the spiced oil.
4. Add the red lentils, water, fine sea salt and black pepper. Bring to the boil, then reduce to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until the lentils have broken down and the potato is very tender.
5. Juice the lemons, reserving a few wedges for serving. Stir the lemon juice into the soup, then taste and adjust with a little more salt or pepper if needed.
6. Roughly chop the fresh coriander and stir most of it through the soup. Ladle into bowls and finish with the remaining coriander and the reserved lemon wedges.

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