Rubble Soup with Bread Beams

Ingredients

• 250 g red lentils
• 1 large onion
• 2 cloves garlic
• 1 medium carrot
• 1 stalk celery
• 1 liter vegetable stock
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• 4 slices sturdy (preferably Syrian) bread
• Salt and pepper to taste
• 1 lemon

Method

1. Finely chop the onion and garlic.
2. Dice the carrot and celery.
3. Heat olive oil in a soup pot and gently fry onion and garlic.
4. Add carrot and celery, cook for 3 minutes.
5. Add lentils, cumin, and coriander, stir briefly.
6. Pour in the stock, bring to a boil, and simmer for 25 minutes.
7. Roughly blend the soup so it still has some texture.
8. Season with salt, pepper, and a squeeze of lemon juice.
9. Toast the bread until golden and cut each slice into three long strips.
10. Pour the soup into deep bowls and place three bread strips diagonally on each, like collapsed beams.

Serving notes

• Serve with a lemon wedge on the side.
• Optionally sprinkle some roughly chopped parsley for color, but keep it minimal.