This is a delicious sinus clearing soup from Ian Parminter. It does turn a scary shade of olive green but tastes divine. Perfect for a cool evening meal served with crusty bread.
Recipe posted by Unknown User
AMANDA'S DAHL SOUP
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Ingredients
Switch to Cup Measures- 1 large onion (finely diced)
- 375 grams red lentils
- 2 tablespoons peanut oil or other mild oil
- 1 teaspoon sesame oil
- 1 tablespoon minced fresh root ginger
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- 3 teaspoons garam masala
- 1 tablespoon sweet chilli sauce
- 1.5 litres chicken stock or vegetable stock
- 1 bunch fresh coriander
Method
- Wash lentils in several changes of water. Drain.
- Saute onion in oils (I omit sesame oil and reduce other oil to 1 TB in interests of thighs!) until soft. Add ginger & dry spices. Cook off for 1-2 mins. Add lentils and cook off for 1-2 mins. Add stock and sweet chilli sauce.
- Turn down heat, cover and simmer for 50 mins. Add chopped fresh coriander to taste, and keep aside a little to garnish. I serve with a dollop of natural yoghurt, coriander and a swirl of sweet chilli sauce.
- This soup will thicken on standing after a day or so but can be watered down as needed. It also freezes well.
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