Spiced Lentil Soup (SB)

By hmp13

Ingredients

• 2 onions, minced
• 2 garlic cloves, crushed
• 4 tomatoes, roughly chopped
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 6 cardamom pods
• 1/2 cinnamon stick
• 1 1/3 cups red lentils, rinsed and drained
• 3 3/4 cups water
• 14-ounce can coconut milk
• 1 tablespoon lime juice
• Salt and pepper
• Cumin seeds, to garnish

Preparation

Step 1

Put the onions, garlic, tomatoes, turmeric, cumin, cardamom pods, cinnamon, lentils and water into a saucepan and bring to a boil. Lower the heat, cover and simmer for 20 minutes, or until the lentils are soft.

Remove the cardamom pods and cinnamon stick. Puree the mixture in a blender or food processor. Press the soup through a strainer into the rinsed pan.

Reserve a little of the coconut milk for the garnish and add the remainder to the pan with the lime juice. Stir well and season with salt and pepper. Reheat the soup slowly without boiling. Swirl in the reserved coconut milk and garnish with cumin seeds. Serve piping hot.