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Indian-Spiced Red Lentil Soup
SERVES: 4 • TOTAL TIME: 40 MINUTES
Ingredients:
1 tbsp olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 - 2 green chilies, deseeded and chopped
1 tsp chopped fresh garlic
1 carrot, grated
1 tsp chopped fresh ginger
½ cup onion, finely chopped
½ tsp turmeric
Pinch of cayenne pepper
2 tsp ground coriander
Small pinch of cinnamon
Small pinch of cloves
1 ½ cups red lentils, thoroughly rinsed
4 cups vegetable stock
2 tomatoes, diced
1 tsp salt
Juice of one lime
Fresh coriander, to serve
Naan bread, to serve
Directions:
Heat the oil in a small frying pan over high heat and add the mustard and cumin seeds. Fry until the mustard seeds start to pop. Reduce the heat to medium-high and add the chilies, garlic, carrot and ginger. Fry for another 20 seconds.
Then add the onion and cook until soft and a light caramelised brown colour.
Add the turmeric, cayenne pepper, ground coriander, cinnamon and cloves and stir to combine.
Add lentils, vegetable stock, tomatoes and salt to a large saucepan.
Scrape the contents of the frying pan into the saucepan. Stir to combine and bring it to a boil. Reduce the heat, cover and simmer for about 20 minutes, or until the lentils are done and the soup is a thick consistency, stirring occasionally.
Before serving add the lime juice, a little at a time according to taste. Add more salt as needed. Serve garnished with fresh coriander and with naan bread.