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
2-3 tbsp coconut cream
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.