Lentil soup
This is one of the most popular Indian dishes. It can be served with cumin rice or flatbread.
Ingredients
| Quantity | Item |
|---|---|
| 200ml | Split red lentils |
| 600ml | Cold water |
| 1 tbsp | Sunflower or vegetable oil |
| 1 tsp (heaped) | Turmeric |
| 1 tsp (heaped) | Salt |
| 1 | Medium onion, finely diced |
| 2 | Hot chillies |
| 3 | Cloves of garlic |
| 1 tsp | Garam masala |
| 1 tsp | Dry ginger |
| 120g | Chopped tomatoes in tomato juice |
| 2 | Bay leaves |
| N/A | Fresh coriander |
Method
- Rinse the lentils in cold water at least three times to remove any dust.
- In a large saucepan, add the washed lentils, cold water (600ml), salt and turmeric. Mix gently.
- Heat the mixture until it starts to boil. Dispel any foam that starts to form on the top and continue simmering, adding more boiling water as necessary and stirring occasionally.
- When sufficiently cooked, switch off the heat and cover with a lid.
- In a separate frying pan or wok, fry the oil, onions, garlic and one of the chillies together. After the ingredients start to become fragrant, add the garam masala and dry ginger.
- Keep frying until the mixture starts to caramelise, then add the tomatoes and tomato juice. Cook everything together, then switch off the heat and add the mixture to the saucepan with the lentils.
- Add the coriander and bay leaves, then heat through for a couple of minutes, stirring gently. Switch off the heat and cover with a lid.
- Before serving, remove the bay leaves and fry the remaining chilli to use as a garnish.