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.
- 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
- 6 slices stale sourdough bread
- ½ cup olive oil
- ½ tsp fenugreek, roasted and ground
- ½ cup red onion, chopped
- Fresh cilantro
- Lime wedges
Rinse the lentils and place them in a large pot with 3 cups of water. Bring to a boil and skim.
Add the rest of the ingredients. Cook on medium heat for 30 minutes. Taste and add water if the soup is too thick.
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.
Spread the bread evenly on a bake sheet. Cook in the oven at 350F (175C) until crispy and golden (15-20 minutes).
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.