@christinasots_: Here is my version of mujadarra, one of my favourite cozy dishes from home. My mum often makes it with orzo instead of rice and I’ve added some spinach and a spiced oil to really make it. Don’t skimp on the vinegar at the end! Full recipe below and on my website Christina-soteriou.com Ingredients: 3 white onions, finely sliced 200 g puy lentils (or small green lentils) 100 g orzo 1 litre water 1 tsp bouillon powder (or 1 stock cube) 120 g baby spinach 4 tbsp sherry vinegar (or malt vinegar) Soya yoghurt, for topping Olive oil Salt and pepper Spiced Oil: 4 tbsp olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp turmeric 1 tsp sumac ½ tsp salt Heat 4 tbsp olive oil in a large pot over medium-low heat. Add the onions with a good pinch of salt and cook for about 20 minutes, stirring often, until deeply caramelised. Remove a couple of tablespoons for topping and set aside. Add the lentils, bouillon powder, and 1 litre of water to the pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes with the lid on. Add the orzo and cook for another 10 minutes. Stir in the spinach and cook for a further 5–10 minutes, until the lentils and orzo are tender and the spinach has wilted. Season well with salt and pepper. To make the spiced oil, lightly crush the fennel, cumin, and coriander seeds in a pestle and mortar. Heat the olive oil in a small pan over medium-low heat, then add the garlic, crushed seeds, and turmeric (reserving the sumac). Cook for about 5 minutes until fragrant, stirring often and taking care not to let the garlic or spices burn. Remove from the heat and stir through the salt and sumac. To serve, divide the soup between bowls and top with the reserved caramelised onions, plenty of sherry vinegar, a spoonful of soya yoghurt, and generous spoonfuls of the spiced oil.

Christinasots

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Thursday 05 March 2026 14:35:49 GMT