bowl of creamy red lentil soup feels like pure comfort – warm, silky and deeply satisfying. The lentils cook down into a smooth, golden blend, their gentle sweetness enriched by sauteed onions, garlic and a touch of spice. A drizzle of dukkah oil brightens things up, making it perfect for January. Then, a Levantine chickpea stew with aubergine and tahini, which is so nourishing and full of flavour. Tender chickpeas simmer slowly in a rich tomato base until they absorb the sweetness of onions, garlic, and the gentle warmth of cumin. Fried aubergine melts into the stew, and its smoky softness gives each spoonful a lush texture.

Red lentil soup with dukkah oil (pictured top)

As the dukkah oil mingles with the soup, it releases an earthy aroma: nutty, citrussy and softly spiced. Served with a slice of crusty bread and a squeeze of lemon, this soup is a quiet celebration of comfort, spice and the beauty of humble ingredients.

Prep 15 min
Cook 1 hr 5 min
Serves 4-6

125ml extra-virgin olive oil
125g finely chopped white onion
125g grated carrot
25g crushed garlic
25g tomato paste
4g smoked paprika
1 tsp table salt
1 pinch cracked black pepper
4g ground cumin
4g ground coriander
250g dried red lentils

For the dukkah oil
30g coriander seeds
80g cumin seeds
30g urfa chilli
Finely grated zest of 1 lemon
120ml rapeseed oil

First, make the dukkah oil. Dry toast the coriander seeds, cumin seeds and urfa chilli in a pan on a medium heat, until fragrant. Add the lemon zest, then transfer to a blender and blend a little, keeping it coarse. Tip the spice mix into a deep pan filled with the oil, bring to a boil, then take off the heat and leave to cool.

For the soup, put the oil in a saucepan on a medium heat, add the onion and carrot, and cook slowly until translucent. Add the garlic, tomato paste and all the spices, and cook for 10 minutes more, to release the aromas.

Tip in the lentils, cook for a minute, then cover with 1.2 litres water, bring to a gentle boil and simmer for 30 minutes, or until the lentils are soft.

While the soup is hot, blend it with a handheld blender until smooth. Serve in bowls topped with a drizzle of the dukkah oil.

Mnazaleh

Imad Al Arnab’s mnazaleh, or chickpea stew with tahini. Photograph: Ola O Smit/The Guardian. Food styling: Tamara Vos. Prop styling: Florence Blair. Food styling assistant: Lucy Ellwood.

The drizzle of creamy tahini at the end ties everything together, with each bite packed full of earthiness and spice. This is a simple, soulful dish that feels rustic and deeply satisfying.

Prep 15 min
Cook 2 hr 25 min
Serves 4-6

100ml extra-virgin olive oil
100g thinly sliced red onion
4-5 garlic cloves, peeled and finely chopped
4-5 red romano peppers, stalks, pith and seeds discarded, flesh sliced
5g smoked paprika
5g ground cumin
1 ping of cracked black pepper
10g cumin seeds
200g dried chickpeas
400g tin chopped tomatoes
400g large aubergines, trimmed and cut into chunky cubes
1 litre rapeseed oil, for frying
Salt
20g finely chopped flat-leaf parsley
100g tahini paste

Put the olive oil, onion and garlic in a saucepan and saute on medium heat until the onion turns translucent. Add the red peppers, cook for three minutes, then add the spices and cook for another five minutes. Add the chickpeas, chopped tomatoes and 1.2 litres water, and simmer on a medium heat for about two hours, until the sauce thickens and the chickpeas turn soft and mellow.

In a second pan, deep-fry the cubed aubergines in the rapeseed oil until golden, then use a slotted spoon to transfer them to a plate lined with kitchen towel and leave to drain. Season with a pinch of salt.

Once the sauce has thickened, stir in the fried aubergine. Check the seasoning, then take off the heat, dress with the chopped parsley and a drizzle of tahini, and serve.