Lentil soup

Name: Lentil soup
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 30.00 ml oil; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 1.00 red chilli small, deseeded and finely chopped; 125.00 ml aubergine peeled, diced; 5.00 ml curry powder; 3.00 ml cumin ground; 1.00 tomatoes peeled and deseeded; 250.00 ml lentils yellow or red; 2.00 Litres stock chicken; 5.00 ml turmeric; salt pinch; lemon juice; 1.00 fresh coriander finely chopped

6 servings Cooking: 30 mins

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Pulses

By Food24 November 03 2009

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Ingredients (14)

30.00 ml	oil
1.00	onion — finely chopped
1.00	garlic — cloves, crushed
1.00	red chilli — small, deseeded and finely chopped
125.00 ml	aubergine — peeled, diced
5.00 ml	curry powder
3.00 ml	cumin — ground
1.00	tomatoes — peeled and deseeded
250.00 ml	lentils — yellow or red
2.00 Litres	stock — chicken
5.00 ml	turmeric
	salt — pinch
	lemon juice
1.00	fresh coriander — finely chopped

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Method:

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.