Ingredient:
200g Pay lentils
1 tomato, diced
2 tbsp tomato puree
40ml soy sauce
½ tsp each chilli powder and turmeric
2tbsp olive oil
8 garlic cloves, chopped
2 tbsp grated fresh root ginger
Salt and freshly ground black pepper to taste
Method:
Put the lentils, tomato, tomato puree, soy sauce, chili powder, turmeric and 2 liters boiling water in a deep saucepan. Bring to the boil. Then reduce the heat and simmer rapidly, uncovered, for 45 minute, stirring occasionally. The soup should be of a reasonably thick consistency, but still allowing the lentils to move around in the liquid quite easily.
A few minutes before the lentil mixture is cooked, put the olive oil into a frying pan with the garlic and ginger and cook over a low medium heat until golden brown, stirring frequently this should take no more than 2-3 minutes.
Pour this spice mixture into the soup and mix well, then simmer for 2 minutes. Season with salt and black pepper. Serve to hot.
200g Pay lentils
1 tomato, diced
2 tbsp tomato puree
40ml soy sauce
½ tsp each chilli powder and turmeric
2tbsp olive oil
8 garlic cloves, chopped
2 tbsp grated fresh root ginger
Salt and freshly ground black pepper to taste
Method:
Put the lentils, tomato, tomato puree, soy sauce, chili powder, turmeric and 2 liters boiling water in a deep saucepan. Bring to the boil. Then reduce the heat and simmer rapidly, uncovered, for 45 minute, stirring occasionally. The soup should be of a reasonably thick consistency, but still allowing the lentils to move around in the liquid quite easily.
A few minutes before the lentil mixture is cooked, put the olive oil into a frying pan with the garlic and ginger and cook over a low medium heat until golden brown, stirring frequently this should take no more than 2-3 minutes.
Pour this spice mixture into the soup and mix well, then simmer for 2 minutes. Season with salt and black pepper. Serve to hot.
