I grew up in a household where legumes featured regularly on the menu. My mother introduced it to our diets from a very early age. Over the years, legumes have been such a staple in my diet (lentils being my favourite) that I still have it at least twice a week.
Ingredients (Serves 4)
500g split red lentils
400g can crushed tomatoes
1 large carrot, peeled and diced
2 baby eggplants, diced
1 onion, finely chopped
1 tablespoon ginger, grated
1 red chilli, finely chopped
2 cloves garlic, crushed
2 teaspoons cumin powder
2 tablespoons olive oil
6 cups hot water
juice of 1 lemon
1/2 cup coriander leaves, chopped
sea salt and pepper
Method
Put lentils in a sieve, wash under hot running water and leave to drain.
Heat oil in a heavy -based saucepan. Cook onion, chilli, carrots eggplant, ginger and cumin for a few minutes.
Add lentils, tomatoes, garlic and water. Bring soup to boil then reduce heat. Simmer gently until lentils are cooked to a pulp. About 20 – 30 minutes.
Add lemon juice, coriander and season to taste. If the soup is too thick, add some boiling water and simmer for a few more minutes.
