Kuwaiti Red Lentil Soup Shaurabat Adas

Step 1: In a frying pan, heat olive oil and add the finely chopped onion.

Step 2: Fry gently until transparent, do not brown.

Step 3: Stir in garlic and spices (not sea salt), cook a few seconds, then add chopped fresh tomatoes.

Step 4: Pick over lentils, place in a sieve and rinse under cold running water.

Step 5: Put into a large pot and add 6 cups water.

Step 6: Bring to the boil, skimming off the scum.

Step 7: Once the lentils and water have come to the boil, add the onion mixture along with the dried black limes, each pierced twice with a skewer or a fork (Do not use a knife as she did that before and the loomis broke in half with the simmering and the soup was a pretty strong loomi flavour), also add the potatoes in now.

Step 8: Return to the boil and boil gently, uncovered for 20 minutes.

Step 9: Add sea salt to taste, and a little more water if soup looks too thick.

Step 10: Simmer gently for a further 25 minutes, uncovered, until the lentils and potato are tender, stirring occasionally.

Step 11: Serve hot in deep bowls with lemon wedges on the side to squeeze on to individual portions.