Lentil soup reminds me of being off school as a child and eating a steaming bowlful, balanced on a tray whilst watching trashy daytime TV – pure cosy comfort!
I’d also call this recipe a ‘nifty thrifty’ recipe – packed full of spicy flavour and goodness but costing pennies to make. You can’t argue with that.
Ideal served with my tasty cumin and mango chutney crackers (recipe very soon) or a naan, roti, chapati or whatever your bread of choice. Enjoy.
Curried Lentil Dhal Soup
(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
1 onion, finely chopped
1 carrot, finely chopped
1 clove garlic, finely chopped
2 tsp curry powder of choice
140g red lentils, washed and picked through
1 small potato, peeled and roughly chopped
1l vegetable stock
- Sauté the onion in oil until translucent, add the carrot and continue to cook until starting to colour
- Add the garlic and stir until you can smell the fragrance. Stir in the curry powder and briefly fry to cook out any rawness
- Add the lentils and potato. Pour over the stock and simmer for 15 minutes until the lentils and potatoes are cooked through
- Liquidise as desired, I prefer to leave a little texture. Serve piping hot.