Lentil Soup

Ingredients

• 1 tbsp ghee or vegetable oil
• 175 g red lentils
• 1 tsp mustard seeds
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 cinnamon stick
• 5 cloves garlic, finely chopped
• 7  fresh curry leaves
• 1 meium onion, finely chopped
• 1 medium green chilli, split into two
• 4 cups rich vegetable stock
• 1 tomatoes, finely diced
• 1/2small eggplant, finely diced
• 1 small carrot, finely diced
• 1 medium potato, peeled and diced
• juice of 4 lemons
• salt to taste
• fresh coriander, to garnish
• 4 tbsp yogurt, to garnish

Methods

1. In a large saucepan, heat the ghee and add lentil and all the spices
2. Cook over low heat for 5 mins until spices are aromatic and deep brown and the onion has softened
3. Add the vegetable stock and simmer until lentils are soft approximately 30- 40 mins
4. Remove cinnamon stick, whole green chillis and curry leaves
5. Blend with mixer until smooth then return the soup to the saucepan
6. Add diced vegetables and simmer for a further 10 minutes or till vegetables are soft
7. Add lemon juice, salt to taste
8. Serve with a dollop of yogurt
9. Garnish with a few extra coriander leaves