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1/2 cup (125 mL) chopped flat-leaf parsley 1 tablespoon (15 mL) nigella seeds (sesame seeds may be substituted) 1 lemon, in wedges Heat oil in a large pot over medium heat and fry onions for about five minutes until soft and golden brown. Push onions to the side of the pan and fry the turmeric, cumin and cayenne for one minute. Stir in lentils, add stock and bring to a boil. Then turn heat to low, cover and simmer lentils for 20 minutes, stirring occasionally, until lentils are cooked. Use a hand-held immersion blender to purée until smooth. Season with lemon juice, salt and pepper to taste. More stock or water may be added if soup is too thick. Cook another five minutes on low heat until hot.

Anas atassiShorbat adasLentil soupஆநேஸ் அடஸ்ஸிபயறு சூப்