Check out this incredible Lentil soup recipe from Kiwi chef Brett McGregor! A delicious vegetarian lunch for everyone!
1 1⁄2 cup red or yellow lentils, rinsed
6 cups chicken stock or vegetable stock
1 tsp turmeric
1⁄2 tsp cayenne pepper
1 tsp cumin
1 cardomon pod, crushed
2 stalks curry leaves, picked
3 Tbsp Extra Virgin Avocado oil
2 tsp mustard seeds
2 cloves garlic, minced
Salt and pepper to taste
1-2 Tbsp lemon juice, to taste
1. Place the lentils into a saucepan and add the stock, turmeric, cayenne, cumin, cardamom pod and curry leaves and bring to a gentle simmer. Let simmer for 30 minutes or until the lentils are soft.
2. Using a stick blender give the soup a good blend to medium chunky consistency (or mash the lentils with a ladle). Return soup to a very low heat.
3. Meanwhile saute’ the garlic and mustard seeds lightly in the oil then pour into the soup and let simmer for another 5 minutes.
4. Add salt, pepper to taste and a small squeeze of lemon to taste.
Serve hot with paratha.