This soup is more or less the same as an Indian Dhal soup. I got the recipe from an Indian friend of mine – I of course made a few minor changes to make it my own.
My friend and I were drinking coffee a couple of weeks ago on a (surprisingly) gold and grey day in Cape Town. We do not share the same taste for food at all. She doesn’t like biltong or boerewors! She actually does not like red meat at all but prefers seafood and chicken. The worst is that she doesn’t even like a lot of spices and herbs!
I told her I felt like making a lentil soup that night. She said that she makes this delicious spicy lentil soup and offered to mail the recipe to me. I think she could see the surprise/disbelieve on my face, because she started laughing. She told me that she cooks this soup for her family but she does not eat it herself, but she promised me that her family loves the spicy lentil soup.
Upon receiving the recipe, I thought it sounded great and it was. It’s was an excellent soup and very affordable. My family loved it and I’ve made it twice since. On the day that the pictures were taken I made small little “vetkoeks” and dumped them into the soup once spooned into the bowls.
The spicy lentil soup is quick to make and makes for hearty comforting winter food. It’s also perfect for Meatless Mondays.
- 30ml sunflower oil
- 2 chopped onions
- 4 cloves of garlic, minced
- 30ml freshly grated ginger
- 30ml minced red chillies
- 15ml grounded coriander
- 45ml grounded cumin
- 5ml turmeric
- 30ml garam masala
- 4 cardamom pods seeds
- 3 bay leaves
- 2 cinnamon sticks
- 250g red lentils
- 2l stock (vegetable or chicken)
- 3 large potatoes, peeled and chopped
- Salt and black pepper
- 1 x 400g can coconut milk
- fresh coriander leaves for garnishing
- Heat the oil on low heat in a large pot and stir fry the onions until golden and soft.
- Add the garlic, ginger and chillies and stir fry for another minute.
- Add all the spices and herbs and stir-fry for two minutes.
- Add the lentils, stock and potatoes and simmer for 30 minutes.
- Remove the bay leaves and cinnamon sticks and process in a food processor or a stick blender until smooth.
- Return to the pot and season to taste.
- Add the coconut milk and heat through.
- Garnish with fresh coriander leaves and serve warm with bread.