This recipe is a bit famous in our household, a recipe that we have used over the years (since 1997), and laugh about the garlickiness of it. But don’t skimp on the garlic. It is worth every clove. Just make sure your partner eats some too.
Make a large batch so that you can put some in the freezer for those cold nights coming home late without an ounce of energy for cooking.
Ginger Garlic Red Lentil Soup
Prep time: 15 mins
Cooking time: 40 mins
Serves: 4 – 6 people, depending how you use it
2 cups masoor dal (called red lentils in Australia)
1.75 l vegetable stock or water
2 bay leaves
5 cloves of garlic, peeled and mashed or chopped very finely
5 cm piece of ginger, chopped very finely
2 carrots, peeled and grated
0.5 cups diced tomatoes
1 red capsicum, diced
1 cup sliced onions
0.5 cups sliced shallots
1 Tbspn virgin olive oil
2 tspn ground cumin
2 tspn ground coriander
1 cm piece red chilli, finely sliced, or to taste
2 Tblspn lemon juice
salt and black pepper
Wash the lentils, removing any impurities, and place in a saucepan with the vegetable stock, bay leaves, garlic and ginger. Bring to the boil, reduce the heat and simmer for 10 minutes. Add the carrots, tomatoes and capsicum. Simmer for a further 15 minutes.
In as separate pan, sauté the onions and shallots in the olive oil. Add the spices and sauté for 1 minute Remove the bay leaves from the soup and add the sautéed onions, shallots and spices, and the lemon juice. Season with salt and pepper and serve.