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Daal Soup

ingredients

serves 6
350 g (12 oz) red or yellow lentils
900 ml (1 1/2 pints) water or stock
4 canned tomatoes, drained and crushed
1 green chilli, sliced lengthways and seeded
2 tbsps natural yoghurt or soured cream 15 g (1/2 oz) butter
1 medium onion, chopped, or sliced into rings
Salt and pepper
1 - 2 sprigs fresh coriander leaves, chopped

method

1. Wash the lentils in 4 - 5 changes of water. Drain them well and put them into a large pan with water or stock.

2. Cover the pan and bring the lentils to the boil over a moderate heat. Reduce the heat and simmer for about 10 - 15 minutes, or until the lentils are soft. You may need to add extra water.

3. Using a balloon whisk, beat the lentils until they are smooth.

4. Add the tomatoes and chilli and simmer for 2 minutes, then stir in the yoghurt or soured cream. Reheat, but do not boil.

5. Melt the butter in a small pan and fry the onion gently, until it is soft, but not coloured.

6. Pour the soup into serving bowls and sprinkle over the chopped coriander leaves and the fried onion. Discard the green chillies before eating the soup.

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