#7 Spicy lentils soup

A thick and nourishing soup that will keep well for a few days in the fridge. Perfect for busy day lunches.

To make 6 servings you will need:

150 g chana dhal

100 g mung dhal

50 g red Turkish lentils

¼ tsp turmeric

3 tbsp sunflower oil

1 onion, finely chopped

5 garlic cloves, finely chopped

2 cm fresh ginger, finely chopped

a handful of fresh coriander stalks, finely chopped

1 tsp ground coriander

½ tsp ground cumin

2 tomatoes, finely chopped

salt

2-3 tbsp coconut cream

Technique:

Put the dhal and lentils in a saucepan, add turmeric and water and bring to the boil. Skim and lower the heat. Simmer for about 40 minutes or until the dhal is fully cooked.

In a smaller pan heat the oil and fry the onion until it softens, about 10 minutes. Add ginger and garlic and stir for a minute. Add the coriander stalks and ground spices and stir for another minute.

Add the tomatoes and season with salt. Add a cup of water and simmer on low heat for 15 minutes.

Add the mixture to the dhal. Keep on low heat for 5 minutes.

Liquidize in a blender adding more water until desired consistency is achieved.

Reheat, serve in individual bowls and finish with some coconut cream on top.