It’s not really a very spicy soup – but then again, my spice tolerance is above-average. It does have a lot of my favourite spices in it that makes it aromatic and yummy.
Serves 4
Prep time 15 mins
Cook time 35 mins
Ingredients
1.5L vegetable stock
1 cup red lentils, thin
1 medium tomato, chopped
1 tbsp peanut oil
1 small onion, sliced finely
2 cloves garlic, crushed
1 large chilli, chopped
1 tsp tumeric powder
1 tsp cumin powder
1 tsp cayenne pepper (or chilli powder)
1 inch piece of ginger, finely chopped
Boil the lentils and tomato in the vegetable stock in a pot.
Meanwhile, in a separate pan, heat up the peanut oil. Then add the onions, garlic, ginger, tumeric powder, cumin powder, and cayenne pepper. Fry until it becomes fragrant.
Add the spice mixture into the pot with the stock and let it simmer for a further 20 minutes or until the lentils are cooked. Season to taste and serve.