Dhal – red lentil soup with ginger

Ingredients for 4 servings:

• 1 cup lentils, red
• 1 liter of water
• 2 tbsp oil
• 1 piece(s) ginger
• 3 cloves garlic
• ½ tsp mustard seeds
• 1 tbsp coriander powder
• 1 medium-sized onion(s), chopped
• 1 small chili pepper(s)
• 1 tsp turmeric powder
• ½ tsp cumin powder
• 2 pinch(s) pepper, black
• 1 tbsp lemon juice
• e.g. sea salt
• 1 handful of coriander leaves
• 2 tomatoes, from the can

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

and with lots of warming Indian spices

Wash the lentils thoroughly several times under running water and drain. Place the lentils and turmeric in a pot with twice the amount of water. Bring everything to a boil and simmer until the lentils are half cooked. Fry the cumin in hot oil, then the onions, then add the ginger and garlic. Then add the tomatoes (with a little liquid from the can if desired). Add the chilies. Cook everything together. When the tomato liquid has evaporated and the oil becomes visible again, add the remaining spices. Add a ladleful of lentils and the water to the pan and mix. Return the contents of the pan to the lentil pot to finish cooking. Season with salt. If you have it on hand, add freshly chopped coriander just before serving. We serve it with papadums.