Red lentil soup

Ingredients for 6 servings:

• 1 medium-sized onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp ginger, finely chopped
• 30 g ghee or butter
• 1 tsp cumin, ground
• 2 tsp coriander, ground
• 1 tsp ground turmeric
• 1 tsp curry powder, yellow Indian
• 400 ml vegetable stock
• 1 can coconut milk
• 250 g lentils, red, washed
• 30 g tomato paste, as desired
• 2 tbsp chopped coriander, to taste
• some lemon juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dal, Indian lentil soup

Melt ghee or butter in a saucepan and fry the onions over medium heat until translucent. Add the garlic and ginger and fry for 2-3 minutes. Add the cumin, coriander, turmeric, and curry powder, stir to combine, and fry for 30 seconds. Deglaze with the broth, add the coconut milk, and lentils, cover, and simmer over low heat for about 40 minutes, until the lentils have broken down. Season to taste with salt, pepper, and tomato paste. If the soup is too thick, add a little more water or broth. Remove from the heat, stir in the lemon juice and coriander, and serve. This recipe can be varied in several ways: If you like your soup spicier, chop 2-3 deseeded chilies and fry them with the ginger and garlic. You can also add 300-500g of peeled and chopped tomatoes, which will give the soup a more tomatoey flavor. Replacing the coconut milk with broth will make the soup lower in calories. If you don’t like coriander, you can leave it out.