Thrifty Dahl Soup with Dripping Toast

Name: How to cook Thrifty Dahl Soup with Dripping Toast - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Joanne

Thrifty Dahl Soup with Dripping Toast

January is all about spending less and eating with a little more restraint. Using just some red lentils and an onion this soup costs just a few pence and makes 6 bowls of steaming, comforting, spicy soup. Dripping is the new gourmet butter, which I'm delighted about as I've always avoided low-fat anything and would rather not have toast than use processed 'healthy' spreads. So actually, although this might not sound like a virtuous as well as thrifty lunch, now that animal fats are being reinvented as good for you, it is!

Ingredient

Food ration :

6 servings

Cooking time :

25 mins

2 cups

red lentils

5 cups

water

large onion

4 tbsp

lemon juice

2 cloves

garlic

and a half tsp garam masala

1 tsp

ground turmeric

3 tsp

vegetable stock

2 tsp

cumin seeds

Cooking instructions

* Step 1

Measure the red lentils into a sieve and rinse briefly under cold running water. Transfer to a large pan and add the water.

* Step 2

Roughly chop the onion and finely slice the ginger and garlic. Add to the pan together with the lemon juice and the half red chilli.

* Step 3

Place the pan on a high heat and add the spices, vegetable stock and a good amount of black pepper. Bring to the boil, then cover and leave to simmer gently for about 20 minutes.

* Step 4

When the lentils are broken down and forming a mush, taste for seasoning then blend until smooth with a stick blender. Remove the chilli first if you don't want the soup to be too spicy.

* Step 5

Dry fry the cumin until toasted and aromatic. Serve the soup with a knob of butter, sprinkled with cumin and extra black pepper and lemon juice if you wish, together with hot toast spread with dripping.