Lentil soup with red lentils

Ingredients for 4 servings:

• 25 g butter
• 2 garlic cloves, crushed or roughly chopped
• 1 onion(s), chopped
• ½ tsp turmeric
• 1 tsp garam masala
• ¼ tsp chili powder
• 1 tsp cumin powder
• 1 kg tomatoes, chopped (can), drained
• 175 g lentils, red
• 2 tsp lemon juice
• 600 ml vegetable broth (stock or instant)
• 300 ml coconut milk
• salt and pepper
• Coriander leaves, chopped
• Lemon(s), cut into wedges

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Indian dhal soup

Melt the butter in a saucepan. Mix the spices in a small bowl. Sauté the garlic and onion for 2-3 minutes, stirring. Sprinkle in the spices and sauté for another 30 seconds. Add the tomatoes, lentils, lemon juice, vegetable stock, and coconut milk to the pan and bring to a boil. Reduce the heat and simmer for about 25-30 minutes, until the lentils are tender. If the lentils are too dry, add a little more water. Season with salt and pepper and ladle into bowls. Garnish with cilantro and lemon wedges and serve. Serve with warm naan bread.