Lentil soup

 

Cold outside . . . fancy a tasty hot soup that takes no time at all? This is it . . . and it's gluten free.

 

You need

 

1. Sunflower oil (1 tablespoon)

2. 2 cups of RED lentils (or toor dal) 

3. 1 teaspoon cumin seeds

4. 1/2 teaspoon turmeric

5. 1/2 teaspoon chilli powder (depends on how spicy you want it)

6. 1 teaspoon paprika

7. 1 teaspoon garam masala

8. 1 teaspoon sugar

9. salt

10. 1 tin (400ml) of coconut milk

 

Do it
 

1. Put 2 cups of red lentils in a pot. Add 1 heaped teaspoon of salt. Cover with water, bring to the boil and then simmer stirring regularly to stop the lentils sticking to the pot. TIP - if you want to save some time, let the lentils soak for an hour or two before you're ready to start making the soup. They'll cook much quicker.

2. After about 20 mins simmering, add 1/2 teaspoon of turmeric, 1 teaspoon of paprika and chilli powder.

3. Continue to simmer on low heat, stirring regularly.

4. Add a bit of oil to a frying pan and heat. Throw in cumin seeds and fry gently (don't burn them).

5. Add tin of coconut milk to the lentils. Add teaspoon of sugar.

6. Add teaspoon of garam masala and simmer.

7. Add the fried cumin seeds and remaining oil.

8. Taste pure pleasure.

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Tasty, Delicious and Nutritous