Shelter Tarpaulin Soup

Ingredients

• 2 onions
• 2 cloves garlic
• 2 carrots
• 2 celery stalks
• 2 tbsp olive oil
• 1.5 l vegetable broth
• 250 g dried red lentils
• 1 tsp ground cumin
• 1 tsp paprika
• 1 bay leaf
• salt and pepper to taste
• juice of 1 lemon
• 4 large pieces of flatbread (e.g., naan or Lebanese bread)
• handful fresh parsley

Method

1. Finely chop the onions and garlic.
2. Dice the carrots and celery.
3. Heat the olive oil in a large pot and sauté onion, garlic, carrot, and celery for 5 minutes.
4. Add cumin, paprika, and bay leaf; cook for 1 more minute.
5. Add the lentils and pour in the broth. Bring to a boil.
6. Let the soup simmer gently for 25 minutes until the lentils fall apart.
7. Remove the bay leaf, roughly puree the soup with a stick blender.
8. Season with salt, pepper, and lemon juice.
9. Ladle the soup into a large bowl.
10. Fold the flatbread pieces and arrange them in a light fan over one side of the bowl, resembling the tarp under the olive tree.
11. Garnish with chopped parsley.

Serving notes

• Serve in one bowl so the flatbread as tarp remains visible.
• Let guests tear off pieces of bread and dip into the soup.