Ingredients
1/2 tsp ginger
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp ground fenugreek
1/4 tsp ground cloves
2 tsp ground cumin
1 tsp ground cassia or cinnemon
grated rind of 1 lemon
4 tbsp olice oil
1 large onion, chopped
3 cloves garlic, crushed
175 g brown lentils
2 stalks celery, chopped
350 g tomatoes, chopped
1.5 litter stock Stock Recipes
salt
3 tbsp lemon juice
large bunch of coriander chopped
1/4 tsp ground chilli
Method
1) mix the spices, except the chilli, with the lemon rind
2) heat the oil in a large pan and gently cook the onion until soft, add the spices and cook, stirring for 2-3 minutes, add the garlic and lentils and stir to coat the lentils with the oil and spices, add the celery and tomatoes and cook for a few minutes, stir in the stock. Simmer steadly, covered for 1 hour, salt to taste and cook for 3 more minutes
3) purée the soup, stir in the lemon juice, the coriander and chilli.
Read also: Starters and Soups Katchumbali Spicy Salad
Gado Gado Indian Carrot Salad Olive Pomegranate and Walnut Salad
