Lentils Soup with Pineapple Habanero Preserve Recipe

Lentils Soup with Pineapple Habanero

Preserve Recipe
1 cup red split lentils
5 cups of cold water
1 onion roughly chopped
1 carrot roughly chopped
1 potato roughly chopped
Small pinch of turmeric
1/2 tbsp salt approx.
20ml  Akaka’s pineapple Habanero preserve
Wash the lentils in a fine sifter by running them under cool water.
Add the lentils to a pot with the cold-water boil on medium high heat.
Chop the carrot, onion, potato and add them to the lentils along with
the turmeric, preserve salt.
Cook for another 20 minutes until the potato is done. Turn off the heat
and blitz with a hand blender. Taste and adjust the salt.
Serve in a bowl with a squeeze of lemon and a drizzle of extra virgin olive oil.

Chef Charbel Aoun


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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