If I ever get into a situation where I can have only one flavour to cook with, I would take ginger. It’s simply my favourite ingredient and finds its way into almost all my dishes.
Today’s soup is a delectable combination of lentils, ginger and vegetables. My guess is this recipe should work with most vegetables though I went for the classic onion, spring onion and carrot. Cabbage or cauliflower or broccoli should also provide interesting flavours. So here goes –
Recipe adapted from here.
WHAT WE NEED
Onion, large 1
Spring onion 1 small bunch
Carrot, small 2-3
Garlic 3 pods
Ginger 1 tsp
Red lentils 120 gms
Olive oil 2 tsp
Vegetable stock 3 cups
Salt & pepper
WHAT TO DO
- Heat the oil and add ginger and garlic
- Cut the onion, Spring onion and carrot and add to the oil
- Save some Spring onion for garnish
- Cook for 2-3 minutes
- Add the lentils and cook for a minute or so
- Add the stock and salt and cover to cook
- Once it starts boiling, simmer for 10 minutes
- Turn off the heat once the lentils are completely cooked
- Purée the mixture to a smooth soup
- Season with pepper or other dried herbs
- Garnish with Spring onion
- If you are not keen on making a smooth puréed soup, you can simply mash the lentils and have the soup. If you want to do that, ensure you cut the carrots and onions finely. Else, you can cut them into medium sized cubes.
This is my post for the September Cooking Carnival under the theme – Soups.