Spicy Red Lentil Soup With Cheese Chapatis Food

SPICY LENTIL SOUP

Steps:

• Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
• Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.

RED LENTIL SOUP

Steps:

• Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
• Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
• Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
• Next, add in the red pepper and mix in with the onions.
• In the meantime, dissolve the two stock cubes in a litre of boiling water.
• Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
• If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
• Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
• Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.

SPICED RED LENTIL SOUP

Steps:

• Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.
• Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.
• Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.

RED LENTIL, CHICKPEA & CHILLI SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
• Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
• Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.