Ingredients
- 2 cups red or yellow lentils (rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon ground cardamom
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- 6 cups vegetable stock
- 3 tablespoons vegetable oil
- 2 finely chopped garlic cloves
- 2 teaspoons mustard seeds
- 1 lemon
- Salt and pepper
Method
- Bring lentils, cumin, turmeric, cardamom, cayenne pepper, bay leaves and stock to boil in a large pot.
- Simmer for approximately 30 minutes or until lentils are soft. Remove bay leaves.
- Blend the mix until mixed but not super smooth. You want there to be a little texture.
- Heat oil in a small pan and add the garlic and mustard seeds. When the seeds start popping add to the soup. Simmer for a further 5 minutes.
- Add salt and pepper and lemon to taste.
- Serve hot.