Lentil Soup with White Curry
Delicious, cheap, healthy, and quick. A soup that’s a meal in itself. Perfect when the refrigerator is empty and the bread is stale.
Ingredients
- 1 cup red lentils (dhal)
- 2 tbsp ginger, chopped
- 4 garlic cloves, chopped
- 2 dry shallots, chopped
- 2 bay leaves
- 2 tsp White Curry, ground
- 2 tomatoes, chopped
- 1 carrot, diced
- 1 ½ cup coconut milk
- ½ cup fresh coriander, chopped
- Salt and pepper, to taste
Garnishes
- 6 slices stale sourdough bread
- ½ cup olive oil
- ½ tsp fenugreek, roasted and ground
- ½ cup red onion, chopped
- Fresh cilantro
- Lime wedges
Method
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1
Rinse the lentils and place them in a large pot with 3 cups of water. Bring to a boil and skim.
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2
Add the rest of the ingredients. Cook on medium heat for 30 minutes. Taste and add water if the soup is too thick.
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3
In the meantime, tear the bread into 1 or 2 inch pieces. Place the bread and the olive oil in a bowl and mix well.
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4
Spread the bread evenly on a bake sheet. Cook in the oven at 350F (175C) until crispy and golden (15-20 minutes).
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5
Place some of the roasted bread in each bowl and pour the soup over top. Garnish with the roasted fenugreek, onions, and fresh coriander. Serve with lime wedges.
