I love Lentil soups so was really pleased to come across this variation that includes some lovely Indian spices. I found it on Delicious Days but I’ve adapted it slightly.
Now that it’s nearing the Winter Solstice and the days are cold, wet and very short, this is a soup that will warm you right through. The spices hit your taste buds as you swallow the soothing lentil soup. Absolutely delicious!
It’s so quick to make and is lovely with toasted cheese sandwiches or just some buttered rolls. It will keep for up to 3 days in the fridge and can be reheated gently. If it thickens too much just add some more water but remember to taste and season with more salt and pepper (if needed). It can also be frozen. Defrost thoroughly before reheating.
- 2 tablespoons ghee (I just used some olive oil)
- 1 onion thinly sliced
- Quarter teaspoon ground cumin
- 1 small red chillies chopped finely
- Half teaspoon garam masala
- 2 garlic pieces sliced thinly
- 50g red Lentils
- One can of chopped tomatoes
- 500ml vegetable stock
- 1 tablespoon sugar
- Half teaspoon turmeric
- A few stems of Coriander finely chopped
- Plain yoghurt to serve
- Heat the olive oil
- Add the thinly sliced onions, cumin, red chillies, garam masala and garlic and fry gently for about 5 minutes.
- Add the lentils, can of tomatoes, vegetable stock, sugar, turmeric and chopped coriander, mix and simmer for 30 minutes.
- You can then either whizz it through a blender (but not too much - it's nice to have some chunky bits) or serve as it is with some yoghurt.