Red Lentil Soup
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
- 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.