Indian Spicy Lentil Soup
Servings: 6
Ingredients
- 500 g brown lentils
- 1 large onion , finely diced,
- 1 medium carrot , finely diced,
- 400 g fresh or tinned tomatoes
- 5 or 6 large leaves chard , kale or 1 bunch spinach, stems removed and cut into strips.
- 4 - 6 cloves garlic
- 2 cm of grated ginger
- 1 teaspoon chilli powder (go as spicy as you dare!)
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon turmeric
- 2 teaspoons garam marsala
- 2 teaspoons vegan stock or boullion powder
- salt & pepper to taste
- 1-2 tablespoons neutral oil or olive oil
- 1 litre water- plus more as needed
Instructions
- In a large saucepan, gently sautee the onions and carrot with the oil.
- Meanwhile, in a mortar & pestle bash together the garlic, ginger cumin, and coriander seeds until nice and blended.- If you use cumin & coriander powder just finely mince the garlic.
- Tip all the lentils into the onion mix, along with all the spices and mix. Let sizzle for a few moments until it all smells AMAZING.
- Tip in the tomatoes, water and boullion/stock powder.
- Bring to a gentle boil and simmer for at least half an hour.
- Add more water as needed- I find every pack needs a bit of a different amount of water- , tasting and adding extra spices if you feel it needs it.
- Once the lentils are deliciously squishy (This is no place for lentils that bite back!) Add in the greens and cook for a few minutes until soft.
- Taste for salt and pepper.
- Serve with naan or chapati bread and enjoy..