A red lentil soup from Jaipur
Method
- Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, carrot, celery, onion, chillies and ginger until softish.
- Add the fennel and cumin seeds, together with the curry powder. Stir well and cook to toast the spices.
- Then add 1½ litres stock, the lentils and a good pinch of salt. Mix and cook for about 20 mins until everything is tender, adding more stock if needed.
- Add the lemon juice and coriander. Stir and taste for seasoning.
- Serve in individual bowls with a sprinkling of plain yoghurt on top, if you like.
Ingredients
- vegetable oil
- 2 large garlic cloves, crushed
- 1 medium-large carrot, diced
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 small red chillies, seeded & finely sliced
- 2 tspn grated fresh ginger
- ½ tspn fennel seeds
- 2 tspn cumin seeds
- 2 heaped tspn curry powder
- 1½-2 litres vegetable (or chicken) stock
- 200 gm red lentils
- sea salt
- juice of ½-1 lemon
- 2 tbsp chopped fresh coriander
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