After a rather nice dinner in an Indian restaurant, I decided to have a go at cooking some Indian dishes myself. I came across this red lentil soup, which turned out to be fragrant, tasty and filling. Serve with some warm grilled naan bread spread with a little garlic butter and cut into chunky fingers. If not bothered about keeping it vegetarian, serve with a decent amount of dry-fried bacon, it works wonderfully and turns it into a hearty dish.
Serves 4, takes 30 minutes to prepare. I made a double batch, which is enough for 8, for sure.
225g dried red lentils
3 tbsp sunflower oil (used light & mild olive oil)
1 large onion, finely chopped
2 garlic cloves, crushed
2.5cm piece fresh ginger, grated
1 medium-hot red chilli, deseeded and chopped, plus extra to garnish, if you like
1 medium-hot green chilli, deseeded and chopped
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
300ml hot vegetable stock (I used my own chicken stock, foregoing the vegetarian option)
200g can chopped tomatoes
Good pinch of cayenne pepper
100ml coconut cream
100g baby leaf spinach, to serve (I didn’t have any so I used lots of fresh parsley)
20g bunch fresh coriander, to serve
6 tbsp natural yogurt, to serve (optional)
- Put the lentils into a medium saucepan and cover with 900ml of cold water. Bring to the boil, skimming off the scum as it rises to the surface, and leave to simmer for 10 minutes, until tender and just falling apart. Remove from the heat, cover and set aside.
- Meanwhile, heat the oil in another pan, add the onion and fry gently for 15 minutes, until browned. Reduce the heat, add the garlic, ginger and chillies and fry for 2 minutes. Stir in the spices and 1/2 teaspoon black pepper and cook for a further 2 minutes.
- Add the stock, the lentils and their liquid, canned tomatoes, cayenne pepper and season with salt to taste. Cover and simmer for just 5 minutes. Remove from the heat, cool slightly, then add the coconut cream. Blend, using a hand blender or in batches in a liquidiser, until the soup is almost smooth.
- Simmer for 5 minutes, then add the spinach and most of the coriander leaves and cook for a further minute. Using a hand blender, blend briefly until the spinach is just roughly chopped.
- Ladle the soup into warmed bowls and garnish each with a spoonful of yogurt, the remaining coriander leaves and some finely chopped red chilli, if you like.
Nutritional Information per serving
16.1g fat (1.6g saturated)