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Spiced Lentil Soup

Lentils are a cheap and excellent source of protein, and often take the place of meat in a vegetarian diet. As well as being a staple food of India, this popular pulse is widely used throughout Europe. This recipe is a thinned version of an Indian dish called dahl, and tastes delicious served with fresh bread, especially Indian breads such as nan or roti.
Preparation time : 15 minutes,
Cooking time : 1 hour,
Calories per serving: 205

ingredients

serves 4
4 oz (115 g) red lentils
2 oz (50 g) carrots
4 oz (115 g) potatoes
1 small onion
1 tablespoon virgin olive oil
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon turmeric
1 dried red chilli
2 pints (1.1 litres) vegetable or chicken stock
Salt and freshly ground black pepper
2 tablespoons natural yoghurt (optional)
Parsley or coriander leaves for garnish

method

1. Wash the lentils thoroughly in cold water, drain and reserve. Finely dice the carrots, potatoes and onion. Heat the oil in a large saucepan and cook the onion until transparent. Add the spices and cook for 2 - 3 minutes, stirring continuously.

2. Put the carrots and potatoes in the saucepan with the lentils and stock. Bring to the boil, reduce the heat and simmer for 1 hour until tender.

3. Season to taste and, if desired, serve topped with a spoonful of natural yoghurt and a sprinkling of freshly chopped parsley or coriander leaves.

What did you think?

6 people have helped to review this recipe. Thankyou!

Delicious!
posted by Shell @ 03:24AM, 6/27/10
This is a lovely recipe and quick to make. I didn't have any carrots and was a bit short on potatoes, so substituted pumpkin instead and it was fabulous.
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