Lentil Soup with Cheese Manakish

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1onion, chopped
• 1 tspcumin
• salt to taste
• 50 gpita bread dough (or ready pizza dough)
• 1lemon wedge
• 1carrot, chopped
• 70 gdry red lentils
• 30 ghalloumi cheese, grated

Method

1. Heat half the olive oil in a pot. Sauté the chopped onion and carrot until soft.
2. Stir in the dry red lentils and cumin, then pour in enough water or vegetable stock to cover generously.
3. Simmer the soup until the lentils disintegrate and the soup thickens. Season with salt.
4. Use an immersion blender to puree the soup until smooth. Keep warm.
5. Preheat the oven. Roll the pita bread dough out into a flat disc.
6. Drizzle the remaining olive oil over the dough and spread the grated halloumi cheese on top. Bake until the cheese is bubbling and the bread is crisp.
7. Serve the hot pureed lentil soup with a squeeze of fresh lemon and the warm cheese manakish on the side.