Earthy, lemony comfort in a bowl. Although ginger & lemon can be perky, uplifting flavours, there is something wonderfully grounding & hearty about lentils – and this thick, nourishing dahl soup marries the two concepts perfectly. I have been known to eat this soup for breakfast…
¾ cup brown or puy lentils
¾ cup red lentils
5 cups water
1 tsp ground cumin
1 tsp ground turmeric
1 tsp salt
2 tsp ground coriander
1 Tbsp grated fresh ginger
2 cloves garlic, crushed
2 Tbsp lemon juice
3 Tbsp tomato paste
handful of fresh coriander to serve
salt to taste
optional: fresh sliced chilli
Rinse the lentils in a sieve & pick out any pesky grit. Put the lentils, water, cumin, turmeric & salt into a medium sized pot. Bring to the boil, then simmer for 40 minutes with the lid half on. Stir occasionally to prevent sticking. The lentils will be wonderfully soft – the red ones should have broken down nicely.
Add the remaining ingredients & stir well. Simmer for another five minutes to allow all the flavours to meet & greet each other. Enjoy.
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