Lentil Soup

• This is a simple, mildly spiced lentil soup, which is a good accompaniment to heavily spiced meat dishes.

Lentil Soup

Ingredients
1 tbsp Ghee
1 large onion, finely chopped
2 cloves garlic, crushed
1 green chili, chopped
½ tsp turmeric
85 gm / 3 oz red lentils (masoordhal)
250ml / 8 fl oz / 1 cup water
Salt to taste
400 gm / 14 oz canned tomatoes, chopped
½ tsp sugar
Lemon juice, to taste
200 gm / 7 oz / 1 cup plain boiled rice or 2 potatoes, boiled (optional)
Coriander leave, chopped, to garnish
 

1. Heat the ghee in a large saucepan and fry the onion, garlic, chili and turmeric until the onion is translucent.
2. Add the lentils and water and bring to the boil. Reduce the heat, cover and cook until all the water is absorbed.
3. Mash the lentils with the back of a wooden spoon until you have a smooth paste. Add salt to taste and mix well.
4. Add the remaining ingredients. Reheat the soup and serve hot. To provide extra texture, fold in the plain boiled rice or potatoes cut into small cubes.
    

Cook’s tip – when using lentils, first rinse in cold water and remove any floating items.

Serves : 4-6