A delicious, simple and quick spicy-sweet-sour soup. It’s similar in flavour to the dhal recipe I posted on 22 December 2019 but much simpler. Prep 5 mins. Cooking 20-30 mins. Perfect for lunch or an easy weekend dinner.
Ingredients
3 tbsp oil
2 onions, chopped
2 cloves garlic crushed
A few curry leaves (if you have them)
1 tsp ground turmeric
1 tsp rasam marsala*
1 tsp cumin
Black pepper ground
400g chopped tomatoes (fresh or canned)
1 tsp tamarind paste (or 2 limes zest and juice)
1L stock or ½ stock and water
1 cup split red lentils
¼ cup chopped fresh coriander or parsley
Salt & pepper
½ cup natural yogurt
Method
Heat a large saucepan, add oil and cook onions for 4-5 mins to soften but not colour. Add spices and curry leaves and cook for a further 1 min to release flavours.
Add tomatoes, water/stock and lentils and bring to the boil, then simmer hard for 15 mins, stirring regularly until lentils are soft to the bite but still firm; add more water if soup becomes too thick. Add coriander/parsley, season and serve topped with yogurt.
Serves 4-6
Chook’s note: *if you don’t have rasam masala use garam masala and add some black pepper.
Use semi dried herbs if you don’t have fresh. Add chilli powder and bump up the spices if you like hot spicy.
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