This recipe is a cross between an Indian dhal and soup, in fact it is and can be both! It can be served on its own as a starter but also makes a great side dish when served with rice and other Indian food.
Red Lentil Soup Ingredients
1 tablespoon of Vegetable oil
1 finely chopped onion
2 crushed cloves of garlic
1 teas spoon of mustard seeds
1 teaspoon of cumin
1/1 teaspoon of turmeric
1 teaspoon of ground coriander seeds
1/2 cup of small red lentils
1 pint of vegetable or chicken stock
3 chopped tomatoes
1 handful of chopped fresh coriander
3 dried red chillies
Heat the oil in a large pan to a medium heat. Add the mustard seeds and when they start to po add the finely chopped onion. Cook on a slow heat until the onion takes on a nice golden brown colour (almost to the point of burning). Next add the garlic, chillies, cumin, turmeric, coriander seeds and tomato and fry off for 2-3 minutes.
Next add the stock and red lentils (rinse them before hand in cold water to remove any unwanted starch) to the pan and simmer for 30-40 minutes. You can serve as it is (rustic) or if required remove from the heat, blend in a food processor and sieve before serving.
Serve with a few sprigs of fresh coriander sprinkled on top.