I slept in this morning. It is a cold wet winter day here. The weather gods are reminding us what winter will be like, but I am hoping that we will have some more nice balmy autumn weather before the winter gods settle in for four or five months.
There was no need to get up into the cold, so I deliciously snuggled up in bed with my coffee, books and laptop. How decadent is that? So rare to have a real sleep in and be lazy about actually getting out of bed. Tomorrow I will start organising my days a bit better, but for now, I sure am feeling a lot more relaxed.
I have been aching for some Red Lentil Garlic Soup for a while now, so today was a good opportunity to make that, and to make a large batch so that I can put some in the freezer for those cold nights coming home late without an ounce of energy for the kitchen stove. This 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.
I like to make this with red lentils (masoor dal) but did not quite have enough. I supplemented them with mung dal and it was just as good.
Ginger Garlic Red Lentil Soup
Source : from my old Food_Matters site
Cuisine: Indian influenced
Prep time: 15 mins
Cooking time: 40 mins
Serves: 4 – 6 people, depending how you use it
2 cups masoor dal/red lentils
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.
The Holiday Series
- Mint Paneer: A recipe
- Srikand: A recipe
- Creme Fraiche: How to make
- Thick Thick Yogurt (Yogurt Cheese): How to make
- Yogi Tea: A recipe
- Roasted Rosemary Pears: A Recipe
- Pomodori Gratinati (Baked Tomatoes with Cheese): A recipe
- Ginger Garlic Lentil Soup: A recipe
- Oven Baked Chickpeas: A recipe