Lentil Soup with Ginger and Coriander
A simple, yet tasty soup or vegetarian dish
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Servings: 6 Servings
Calories: 337kcal
Cost: £3.00
Equipment
- 1 Large Pot with Lid
- 1 Wooden Spoon
- 1 Immersible Blender Optional
Ingredients
For the Lentil Soup
- 2 Cups Lentils
- 1 tsp. Turmeric
- 1 each Bay Leaf
- 2 tsps. Salt
- 6 Cups Water
- Salt & Pepper to taste
For the Spiced Oil
- ¼ Cup Vegetable Oil
- 1 tsp. Cumin Seeds
- ½" Piece Fresh Ginger grated
- 3 Cloves. Garlic grated
- 1 each Hot Green Chili finely chopped
- 1 tsp. Chili Powder or Brazilian Blend
To Finish
- ½ Cup Coriander chopped
- 1 each Lemon juiced
Instructions
To Cook the Lentil Soup
- Wash & soak the lentils for 1 hour.
- Drain, add water and cook with the turmeric, bay leaf, and salt, skimming occasionally, for about 1 hour, until soft.
- Purée the whole pot, using an immersible blender, or remove some lentils and mash to adjust the consistency and thickness preferred for the final soup.
- Adjust the seasoning to taste.
To Make the Spiced Oil
- Fry the cumin seeds in the oil then add the ginger and garlic, cooking until browned.
- Add the chili powder then a little water to stop the oil cooking further.
To Serve
- Season the soup with a drizzle of the flavoured oil, coriander and add a sprinkling of the lemon juice.
Notes
Extra spiced oil can be stored in the fridge and used as a boost to final seasoning for other dishes, such as vegetable stir-fries.
Nutrition
Calories: 337kcal | Carbohydrates: 44g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 670mg | Potassium: 753mg | Fiber: 23g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 7mg