Prep 15 min - cook 40 min - serves 4
Iraqi-Style Lentil and Bread Tashreeb
A lentil stew ladled hot over torn flatbread until it softens and drinks the broth, the way tashreeb is traditionally served.
Before you cook
The bread should be added just before serving, not cooked in the pot. It needs only a few minutes of hot broth to soften properly without disintegrating.
Tear the bread rather than cutting it. Torn edges soak up broth more readily than a clean-cut surface.
Method
Warm the oil and cook the onion until soft and lightly coloured.
Add the garlic, cumin and turmeric, stirring one minute until fragrant.
Rinse the lentils and add them with the stock to the pot.
Bring to the boil and skim off any foam that rises.
Simmer partly covered for thirty minutes until the lentils are tender.
Tear the flatbread into rough pieces and arrange them in serving bowls.
Ladle the hot lentil stew directly over the torn bread while it is hot.
Let it sit for two minutes so the bread absorbs the broth properly.
Check the bread has softened but not fully disintegrated.
Finish with a squeeze of lemon and fresh mint, then serve at once.
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