With a good chicken stock at its base, you don’t need many ingredients to create a delicious soup. Red lentils, onion, garlic, tomato purée, and a few spices are all it takes to create this stunning winter warmer.
SERVES: 4
INGREDIENTS:
- 10 ounces split red lentils
- 2 Tbsp olive oil
- 1 large onion, peeled and finely chopped
- 2 large garlic cloves, peeled and finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp garam masala
- 1–2 tsp ground ginger
- ½ tsp ground turmeric
- 1 Tbsp tomato purée
- 3½ cups chicken stock
- Sea salt and freshly ground black pepper
- 3–4 Tbsp plain yogurt
- Cilantro leaves
INSTRUCTIONS:
- Rinse the lentils under cold running water in a colander, drain well, and set aside.
- Heat the olive oil in a pan and add the onion and garlic. Sauté for 4–6 minutes until lightly golden. Stir in the ground spices and tomato purée and cook for another 2 minutes.
- Add the lentils and pour in the stock to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 25–30 minutes, stirring every now and then, until the lentils are very soft. (You may need to top up with a little more water toward the end of cooking if the soup seems too thick.) Taste and adjust the seasoning.
- Ladle half of the soup into a blender and blend to a purée, then pour back into the pan. The soup should be somewhat chunky. Adjust the consistency again if necessary, adding a little boiling water to thin it down.
- Ladle the soup into warm bowls and top with a spoonful of yogurt and a few cilantro leaves.
HOW TO MAKE THE MOST OF HERBS:
- Fresh herbs are a great way to add maximum flavor on a budget.
- Make them last longer by standing the stems in a glass of water.
- They’ll keep this way for up to 2 weeks in the fridge
