Lentil soup

Ingredients

125 g red lentils
2 medium tomatoes, skinned and roughly chopped
2 dried limes (lumi)
4 tabs vegetable oil
1 big onion, finely chopped
1/4 teasp garlic puree
1/4 teasp ginger puree
1/4 teasp Madras curry powder
1/4 teasp tumeric
1/4 teasp cumin
1 tabs tomato puree
Vermicelli
salt to taste

Serves 3

Preparation

Rinse the lentils until the water runs clear. Put them in a large pan and add 1/2 litreboiling water.

Bring to the boil then simmer, covered, until the lentils are soft. Add the chopped tomatoes and cook for about 5 minutes.

Blend the mixture in batches in a blender or food processor. Set aside.

Pierce each dried lime a few times with a knife. Heat the oil in another deep pan and fry the onion and the dried limes together until the onion is golden brown. Stir in the garlic and ginger purees and the spices.

Combine the lentil mixture with the onion mixture, stir well and season with salt to taste. Add the tomato puree. Cook over a medium heat until the mixture starts to bubble.

Lastly, add the vermicelli, and when cooked - within 3 minutes - the soup is ready. Adjust the consistency by adding water, if necessary. Pour into soup bowls, and don’t forget the limes.