Sunday, March 8, 2009
Spicy Lentil Soup
Indian Cuisine:How To Make Lentil Soup
35g lentils (small orange type)
4 medium tomatoes
100 ml olive oil
1 large bunch flat-leaf parsley
2 to 3 garlic cloves, peeled
1 dessert spoon cumin seeds (or ground cumin)
1 dessert spoon sweet paprika
1 tsp hot chilli flakes or powder
1 ltr water (approx)
1 medium pot with lid
1 chopping board
1 large knife
1 small knife
1 wooden spoon
Place the lentils in the colander and rinse them well under a cold tap.
Drain and shake off any excess water.
Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes
Finely chop the garlic.
Over a medium heat, warm the oil in a cooking pot
When hot, add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning
Add the cumin seeds, paprika and chilli flakes and stir for a further minute
Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.
Add the strained lentils and stir well.
Pour about a litre of water into the pan, bring back to a boil and cover.
When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft
Rinse the parsley under a cold tap and pat it dry with some kitchen paper.
Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.
After thirty minutes, add some salt to season, the chopped parsley and more water if desired
Ladle the lentil soup into bowls and serve with warm, GF crusty bread.