Serves 6
Prep time - 5 minutes
Cook time -25 minutes
Ingredients:
- Vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced or finely chopped
- 1 red chili, finely chopped (optional)
- 500g bag of lentils
- 1 medium potato
- Vegetable stock cube
- 2 tablespoons of garam masala
- Cumin (optional)
- Turmeric (optional)
- 1 tablespoon of paprika
- Cayenne pepper (optional)
- 1 tablespoon of lemon juice
- Salt
- Pepper
Method:
- Heat the oil in a saucepan. Finely dice the onion, garlic and chili and fry until soft (not browned).
- Add a full kettle of boiled water to the pan with a crushed stock cube.
- Add the bag of lentils
- Peel and cube the potato into small cubes and add to the pan.
- Add the spices. For the optional spices, start with a teaspoon full and adjust to taste.
- Turn the heat down to medium and leave to simmer for 15-20 minutes. Stir the soup, when the lentils start to break down and the potato is mashable the soup is ready.
- Mash any visible potato cubes into the soup.
- Add lemon juice, salt and pepper to taste.
- Serve with bread or rice and enjoy!
This makes quite a thick soup, similar in texture to dhal. Add more water after cooking if a thinner consistency is required.
This soup freezes well. I usually make a large batch and freeze in individual portions for a quick dinner on weeknights.
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