Lentil Fattah

 Oh my god this ended up taking so much. I would make the lentil soup again, I'd make ONE tasha maybe and I'd use Amy's Pita Chips.

Makes about 3-4 servings:

Toasted pitta: 4 Pitta breads 1-2 Tbsp olive oil 1/4 Tsp Salt 1/8 Tsp Black pepper Lentil Soup: 250g Split red lentils 150g Carrots 1 Medium Onion 1 Tomato 4 cloves of garlic 2.5 tsp salt 1 tsp cumin 1/2 tsp black pepper 1/2 tsp Aleppo pepper Tasha (garlic and vinegar sauce): (make this twice, once minced, once slices) 1-2 Tbsp butter or oil 4 Cloves Garlic 1/3 Cup White Vinegar 2 Tbsp Butter ___ Directions: To make the toasted pitta: 1- Slice your pitta into squares about 2cm X 2cm and place on an oven tray 2- Add the olive oil, salt and pepper. Mix well then spread out into a single layer 3- Back at 160c for around 15 minutes until crispy and dried out To make the lentil soup: 1- Wash your lentils thoroughly until bright orange in colour 2- Roughly chop your vegetables, then add to the pot with the lentils, and 1.25l of vegetable stock 3- Bring to a boil, then remove the tomatoes and peel their skin. Turn the heat to medium and cover with a lid 4- Cook for 30-40 minutes until the carrots are cooked through, then blend until smooth 5- Add the salt, pepper, and spices, and simmer until it reaches a lightly thick texture 6- Make the Tasha by melting the butter, then adding the garlic and frying for about 30 seconds. Add the vinegar and bring to a boil then pour into the soup 7- You can serve it as soup immediately To make the Lentil Fatteh: 1- Plate a pile of toasted bread in a plate or bowl 2- Add some garlic vinegar tasha onto the bread, then ladle over the lentil soup 3- Add more tasha on top 4- Garnish with parsley and nigella seeds 5- Serve immediately