Lentil soup

Recipe from: 6/8/2000 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 30
    ml
    oil
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 1
    small red chilli, seeded and finely chopped
  • 125
    ml
    aubergine, peeled and diced
  • 5
    ml
    curry powder
  • 3
    ml
    ground cumin (jeera)
  • 1
    tomato, peeled and seeded
  • 250
    ml
    yellow or red lentils, rinsed
  • 2
    Litres
    chicken stock
  • 5
    ml
    turmeric
  • pinch salt
  • lemon juice
  • 1
    sprig fresh coriander leaves, finely chopped
 

Method

+/- 30 min
 
Heat the oil in a large saucepan and fry the onion and garlic along with the chilli and brinjal until the onion is soft. Add the curry powder and cumin and stir-fry for about one minute. Add the tomato and simmer until soft. Add the lentils, stock and turmeric. Bring to the boil, reduce the heat and simmer for about 30 minutes until the lentils are soft. Season to taste with salt and lemon juice, sprinkle with chopped coriander and serve. Serves 6.
 

Read more on: pulses  |  soup
 

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