When the nights draw in and the fog comes down, there is nothing quite so comforting and satisfying as a bowl of homemade soup. Among soups, there are few that work as well as lentil soups, as can be seen by their appearance in cuisines from all over the world. This recipe is basically an English one, given the Spice Mountain touch by the addition of our specially blended chickpea/dhal curry powder. The soup only needs some hot buttered toast to go with it. But if you’re really hungry, try accompanying it with a fish finger sandwich for total old school satisfaction!
01.
Ingredients
200g red lentils
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 carrots, cut into medium chunks
2 litres vegetable or chicken stock
1tbs tomato puree
3 tsp Spice Mountain Chickpea Curry Powder
generous squeeze of lemon juice
chopped fresh coriander leaf or flatleaf parsley, to garnish
02.
Method
- Sautee the chopped onion, garlic and carrot in a little olive oil until the onion and garlic are softened and translucent.
- Add the lentils, and continue sauteeing for a minute before adding the chickpea blend, Ghormeh Sabzi and tomato puree, then sautee for a few moments.
- Add the stock, bring to the boil and then simmer gently for an hour or so, until the lentils have completely broken down and thickened.
- Now add the lemon juice, check the seasoning, and serve with hot buttered toast (or if you’re seriously hungry, this goes so well with a fish finger sandwich!)
