Category: Lentils Recipes

Chop tomatoes and the onions cut the garlic cloves into halves and green pepper and carrots into cubes. Add the oil to an appropriate sized saucepan and set it on low heat until the oil is hot. Add the chopped onion to the hot oil pan and stir for four to five minutes until it changes colour and becomes translucent, then add the garlic chunks for 2 minutes.

Place the lentils in a saucepan and mix well, for a minute or two until the lentils’ colour appears to change. Add water and mix, then add the chopped green pepper and the chopped carrot to the saucepan and mix well, cover the pot and leave on low heat for twenty-five to forty minutes.

Add the mashed ginger, paprika, chicken broth flavour cube, roughly chopped coriander leaves, a pinch of salt, and a pinch of ground black pepper. Stir the ingredients well and make sure the flavour cube of chicken broth is melted in the lentil pan. Then add lemon juice to keep stirring the ingredients together. Cover the pot and let it simmer for another ten to fifteen minutes. Remove the pot from the heat and pour the lentils into a serving dish. Serve hot with toast or white rice.

In a large pot, heat three tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chilli powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chilli powder if desired. (Lentil soup )