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September 16, 2008
Lentil and spinach daal style soup
2 large onions, finely sliced
3/4 cloves of garlic, finely sliced
7 oz red lentils
5 tablespoons brown rice
1.5 litres stock (I use Swiss Bouillon powder)
2cm cube of fresh ginger, cut into tiny matchsticks
2 tablespoons olive oil
2 teaspoons sea salt
0.5 teaspoon black pepper
2 teaspoons kalongi (black onion seeds)
2 teaspoons ground coriander
1 tablespoon ground cumin
1.5 tablespoons ground turmeric
pinch chilli flakes
150g frozen spinach - cooked and drained
Lemon wedges to garnish.
Gently fry the onions for a few minutes in the olive oil, add garlic and ginger, and soften. Add spices and fry for a few minutes to release the aromas.
Add rice and lentils, and coat in oily spice mixture. Add stock and bring to the boil. Simmer until lentils and rice are cooked (about 20 minutes).
Add the drained spinach and season to taste.
Serve with crusty bread and a lemon wedge for each person to squeeze into their soup. You can also serve with a few drops of tabasco.
Posted by glittrgirl at September 16, 2008 2:34 PM
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