Spiced Lentil Soup

We've been cooking lately on a bit of a budget, as this holiday season promises to be a bit expensive. That said, we didn't want to sacrifice any flavor and we're not resorting to any microwavables or ramen noodles just yet.

This was a nice, spicy, filling soup. I played with the recipe a bit and added a touch of heat with a bit of cayenne at the end to round it all out. I also cut some pitas around the edge to make two flat discs out of one, then I baked them off with some olive oil, garlic and cumin to dip into the soup.

This soup (if made with a touch less liquid) would make a great hot or cold dip, if one were so inclined.

Plus, the whole thing is pretty good for you.

275 g split red lentils
2 tablespoons olive oil
1 large onion, peeled and finely chopped
2 large garlic cloves, peeled and finely chopped
1 teaspoon cumin
1 teaspoon ground coriander
2 teaspoons garam masala
½ teaspoon ground ginger
½ teaspoon turmeric
1 tablespoon tomato puree
800 milliliters VEGETABLE or CHICKEN STOCK
TO FINISH
1 tablespoon olive oil
1 teaspoon mustard seeds
1 teaspoon kalonji (black onion) seeds
3-4 tablespoons natural set yogurt
coriander leaves

Rinse the lentils in a colander and drain well. heat the olive oil in a medium pan and add the onion and garlic. Saute for 4-6 minutes until lightly golden. Stir in the ground spices and tomato puree and cook for another 2 minutes.

Tip in the lentils and pour in the stock to cover. Bring to the boil, then reduce the heat. Simmer, uncovered, for 25-30 minutes or until the lentils are very soft, giving them a stir every now and then. You may need to top up with a little more water towards the end if the soup seems too thick. Taste and adjust the seasoning.

Ladle half the soup into a blender and whiz to a puree, then pour back into the pan. The soup should be somewhat chunky. Adjust the consistency again if necessary, adding a little more boiling water to thin it down.

For a little extra spice and fragrance if required, heat the 1 tbsp olive oil in a small pan and tip in the mustard and black onion seeds. When they begin to pop, pour the mixture over the soup and stir.

Ladle the soup into warm bowls and top with a spoonful of yogurt and a few coriander leaves. Serve with warm Indian bread on the side.