Hot Lentil Soup
Ingredients
1/2 cup Brown Lentils
1 litre Water
1 medium Onion finely chopped
1/2 tsp grated Ginger
2 tbsp Ghee or Oil
1 large Potato cut into small dice
2 large Tomatoes chopped
2 tsp ground Coriander
1 tsp ground Cumin
1/2 tsp Turmeric
1/2 tsp Chilli powder
2 tbsp Desicated Coconut
1-3 tsp Tamarind concentrate
150 g finely shredded Cabbage
1 tbsp chopped Coriander or Mint leaves
Method:
- Cook lentils in water for about 20 minutes until tender. Drain well.
- Cook the onion and ginger in the ghee until deep brown. Add potato &
tomatoes and cook for 5 minutes, then add spices and cocnut and cook
for another 2-3 minutes.
- Add the lentils with 1 litre water and pepper and bring to a boil.
Simmer until the lentils and potatoes are beginning to break up. Add
tamarind to taste and the shredded cabbage. Cook until softened.
- Serve with chopped coriander or mint leaves as a garnish.
Note: The dish should be quite tart in flavour. Red or yellow lentils,
which require less cooking time, can be used instead of brown.
