CHILLED SPICED LENTIL SOUP with FROZEN CORIANDER LEAVES
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesCalorieskcal
This is a perfect summer soup to not only cool the palate, but the cooling properties of these spices help your body stay balanced in hot weather as well as nourish your digestive system.
Ingredients
200g red lentils, rinsed well in cold water
2-3 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, peeled and grated
1 tablespoon grated fresh ginger
1 tablespoon grated fresh turmeric (or 1 tsp of ground turmeric)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon fenugreek seeds
1 small fresh, red chili pepper, finely chopped (seeds removed)
1/2 teaspoon salt
600ml water or vegetable stock
Fresh coriander
Yoghurt
Directions
- Heat the oil in a saucepan and add the onion, garlic and ginger. Cook until lightly colored then add the turmeric, cumin, coriander, fenugreek and chilli.
- Stir until fragrant and stir in the lentils and salt.
- Pour in the water or stock and bring to a boil. Lower the heat, cover and simmer for 20-25 minutes.
- Pour into a large bowl. Cool and chill in the fridge for a couple of hours.
- Serve with yogurt and chopped fresh cilantro with coriander ice-cubes on the side.
- Frozen Coriander Leaves
Wash some fresh coriander leaves.
Take an ice-cube mould and place one coriander leaf in each space.
Top with water and freeze.
