Corba Recipe

Pick through the lentils, looking for any small stones or debris. Rinse them 2 or 3 times under cold water, then drain well and set aside.

They might clump together as they dry, but you can easily break them up later.

Stir in the tomato paste and cook for around 1 minute, letting it deepen in color. Quickly add the cumin, paprika, mint, thyme, black pepper, and red pepper flakes, stirring constantly for about 10 seconds until the spices are fragrant.

The kitchen will smell wonderfully spiced at this point.

Serve the soup with crushed crackers or torn bread for added texture and a bit of saltiness. If you prefer a thicker soup, you could stir in a cornstarch or flour slurry, but crackers add a nice crunch.

This soup keeps well in the fridge for about a week, making it a good option for meal prep.