Ingredients
SERVES 4
– 300 g red lentils
– 1 onion sliced
– 1 tsp. turmeric
– 1 tsp. mustard seeds
- 1 tsp. coriander
– fennel and cumin mix ground
– 2 tbsps. sesame or sunflower oil
– salt to taste
Directions
Rinse the lentils and cook them for ab. 12 minutes with at least 2 cups of water and turmeric (be careful not to soften them too much). Add the ground spice mix, salt and add more water if required and cook for 8-10 more minutes. Meanwhile, in a separate steel pot, heat the oil, pour in mustard seeds and, as soon as they start to pop, also add in the onion. Sauté until golden brown and then remove the pot from the heat. Serve the lentil soup warm into bowls garnishing with the sautéed onion on top. For a spicier version, a strong curry paste or red chilli pepper can be added when the lentils are finishing cooking.
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