Here you go hun
Indian spiced dhal soup:
Serves 4
Suitable for freezing
Ingredients:
- 1 onion, finely chopped
- 2 celery sticks, diced
- 1 leek, chopped
- 1 tablespoon finely chopped fresh root ginger
- 2 garlic cloves, crushed
- 1 litre vegetable stock
- 2 teaspoons black mustard seeds
- 1 teaspoon each of hot chilli powder, ground cumin and turmeric
- 200g split red lentils
- black pepper
- small bunch of coriander, chopped
How to cook:
- Put onion, celery, leek, ginger and garlic in a large saucepan with 150ml of stock. Bring to the boil, then reduce the heat and simmer for about 15 minutes until the vegetables are tender and the liquid has reduced.
- Stir in the mustard seeds and cook for 2 minutes, until they start to pop.
- Stir in the chilli, cumin, turmeric and lentils, and cook for 1 minute.
- Pour in the remaining stock and bring to the boil. Reduce the heat to a simmer and cook gently for 20 minutes, until the lentils are tender and break down to thicken the soup.
- Season with black pepper to taste and stir in the coriander. Serve immediately.
Energy per serving: 200kcal
