Carrot and lentil soup
350g leek, sliced
1 tsp ground cumin
1 cinnamon stick
350g carrots, coarsely grated
200g red lentils
1.5 litres vegetable stock
2 tbsp finely chopped flat leaf parsley
1 fresh long red chilli, seeded and finely chopped
1 tsp grated lemon zest
150g marinated, drained labneh
Fresh coriander, to garnish
Melt butter in a large saucepan over medium heat. Add leeks, cumin and cinnamon.
Bring to the boil for 5 mins, stirring, until the leek turns red.
Then add carrots, lentils and stock.
Bring to the boil then reduce heat and let it simmer, covered, for 20 mins with a lid until the lentils begin to unravel.
Remove the cinnamon stick.
Season with salt and pepper.
Make balls of the lebne and mix the parsley, chili pepper and zest of lemon in a bowl. Then roll the balls through the mixture.
Finally pour the soup into four bowls and garnish with the coriander and black pepper.
Serve with the lebne balls. Tasty!