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Course: lent, Main Course, vegan
Cuisine: Lebanese, Mediterranean
Ingredients Method

Ingredients
  

  • 1 kg taro root, peeled and diced into chunks
  • 2 medium onions, diced
  • 1 cube vegetable stock
  • 1 cup green lentils, rinsed
  • Salt, to taste
  • 2 tablespoons olive oil (plus extra for greasing)
  • 6-7 cups water or broth

Method
 

Prepare the Ingredients
  1. Peel the taro root (use gloves if needed) and cut it into medium-sized chunks. Dice the onions. Rinse the green lentils under cold water. Preheat your oven to 200°C (400°F).
Roast the Taro Chunks
  1. Grease a baking tray with olive oil and spread the taro chunks in a single layer. Drizzle with olive oil and sprinkle with a pinch of salt. Roast in the oven for 20-30 minutes, flipping halfway through until the golden brown taro is slightly crisp on the edges.
Sauté the Onions
  1. While the taro roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and sauté for 3-5 minutes until soft and translucent. Then, add the green lentils and sauté for a few more minutes."
Combine Ingredients
  1. Once the taro is roasted, add the golden chunks to the pot with the onions and lentils. Stir to combine. Dissolve the vegetable stock cube in 6-7 cups of hot water and pour it into the pot.
Simmer the Soup
  1. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 20-30 minutes, until the lentils are tender and the flavors are well combined.
Blend or Leave Chunky (Optional)
  1. For a creamy soup, use an immersion blender or transfer the mixture to a blender and blend until smooth. For a chunkier soup, leave it as is.
Season and Adjust
  1. Taste the soup and add salt to your liking. If it's too thick, add more water or broth to reach the desired consistency.
Serve
  1. Ladle the soup into bowls and serve hot. Drizzle with olive oil or garnish with fresh herbs, croutons, or a sprinkle of chili flakes for added flavor.