One more lentil soup recipe. Lentils are good. For vegetarians they are an important and easily digestible source of protein. It's a good idea to know how to do a few different lentil recipes.
Ingredients
500g lentils
1-2 teaspoons of tomato puree
2 green peppers, chopped
1 onion, chopped
3 cloves of garlic, crushed/chopped
1 whole green chilli, chopped
A small piece of root ginger, peeled and chopped
A third of a teaspoon of cumin seeds
A quarter teaspoon of ground white pepper
2 cups of coconut milk
Oil
Juice of half a lemon
Chopped fresh basil and green coriander
Salt
Put about two litres of water in a pot, add the lentils and bring to the boil. After five minutes of vigorous cooking, reduce the heat to a simmer and add the tomato puree. Keep your eye on the pot and skim off any froth that appears.
While the lentils are cooking, heat some oil and fry the onion gently with the ginger and cumin seeds until the onion becomes transparent. Add the chopped green pepper, chilli and garlic to the pan. Stir and cover. Cook gently for 5 minutes then add the contents of the frying pan to the soup pot. Stir and simmer the soup for a further ten or fifteen minutes, or until the lentils are well cooked and broken up. Add hot water from the kettle if the soup seems too thick.
A few minutes before the end of cooking time, salt to taste, then stir in the lemon juice, coconut milk, white pepper and chopped herbs.
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