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I had an accident.  I was aiming to make dhal but instead my cooking metamorphised into spiced red lentil soup. I have no regrets, it was delicious and I have been eating it non stop. The warming soup is perfect for acclimatising to winter (see my previous post regarding season denial).

Spiced Red Lentil Soup Recipe

Spiced Red Lentil Soup

  • In a pan with boiling water, add one cup of red lentils. Cooked until ready, about 15 minutes
  • In the meantime, chop one onion and add to a frying pan with oil (I used groundnut but you could use olive oil) on low heat.
  • Once the onion has softened add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric and 1 teaspoon of curry powder
  • Season with salt and pepper and continue to cook on a low heat
  • Once the red lentils are ready, drain and add to the frying pan. Stir through and add 1 cup of vegetable stock to the pan
  • After five minutes take off the heat and serve. I like mine with papads but poppadoms or chapatis also work well.

Spiced Red Lentil Soup RecipeRecent images of autumn leaves taken on my way to work.