Ingredients :
- 2 cups red lentils
- 5 cups water
- 1 large onion
- small piece fresh ginger
- 4 tbsp lemon juice
- 2 cloves garlic
- 1 and a half tsp garam masala
- 1 tsp ground turmeric
- half a red chilli
- 3 tsp vegetable stock
- salt and black pepper
- 2 tsp cumin seeds
- butter
Method :
- Measure the red lentils into a sieve and rinse briefly under cold running water. Transfer to a large pan and add the water.
- Roughly chop the onion and finely slice the ginger and garlic. Add to the pan together with the lemon juice and the half red chilli.
- Place the pan on a high heat and add the spices, vegetable stock and a good amount of black pepper. Bring to the boil, then cover and leave to simmer gently for about 20 minutes.
- When the lentils are broken down and forming a mush, taste for seasoning then blend until smooth with a stick blender. Remove the chilli first if you don"t want the soup to be too spicy.
- Dry fry the cumin until toasted and aromatic. Serve the soup with a knob of butter, sprinkled with cumin and extra black pepper and lemon juice if you wish, together with hot toast spread with dripping.
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