Serves 4-6
1 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 green chilli, chopped
½ tsp turmeric
1 tsp curry powder
85g red lentils (masoor dhal)
250ml water
salt, to taste
400g tin of chopped tomatoes
½ tsp sugar
Juice of 1 lemon
200g plain bolied rice or 2 bolied potatoes (optional)
Coriander leaves to garnish
Heat the oil in a large saucepan and fry the onion, garlic, chilli, turmeric and curry powder until the onion is transluscent.
Add the lentils and water and bring to the boil. Reduce the heat, cover and cook until all the water is absorbed.
Mash the lentils with the back of a wooden spoon until you have a smoth paste. Add salt to taste and mix well.
Add the remaining ingredients. Reheat the soup adding some warm water to thin if required and serve hot.
To provide extra texture and body to the soup, fold in plain boiled rice or boiled potatoes cut into cubes.