Spicy Lentil Soup

You can go *really* hot and sour if you up the garam masala and the lemon juice, and grind in plenty of black pepper.

Serving 2

1 onion, finely sliced
1 carrot, quartered and sliced
2 cloves garlic, chopped
1 tbls vegetable oil
½ tsp grd cumin
½ tsp grd coriander
1 tsp garam masala
pinch of ground chilli
good pinch of salt
1 cup of red lentils, rinsed
½ tin of coconut milk
half a lemon

Lightly fry the onion for a couple of minutes, then add the garlic and carrot. Saute for five minutes or so.

When all are softening add in the spices, and stir for a minute or two. Stir in the rinsed lentils, and coat with the oil and spices. Add enough water to cover the ingredients, then top up with the coconut milk. Bring to the boil, and simmer for about half an hour, until the lentils are mushy. You may need to add more water if the soup gets too thick, or sticks to the pan.

Season, and squeeze in some lemon juice. Then serve with brown toast.

You might want to put a handful of chopped salad leaves (rocket, spinach & watercress) into the bowl before ladling on the soup. The heat wilts them nicely without making them go soggy.

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