Tuesday, November 22, 2011
So to kick it off, here's the recipe for my Lentil Soup (no, it's not in the book but it has distinct Indian flavours...plus my aunt has been regularly hinting on Facebook for the recipe!)
And it's a super easy meal that can be whipped up in less than half an hour, with few ingredients and minimal fuss, win-win!
few tblspns olive oil
1 onion, chopped
2 cloves garlic, crushed
2 tspn ground cumin
2 tspn ground coriander
1 cup red lentils
400g can diced tomatoes
1 litre vegetable stock
salt to taste
fresh coriander to garnish
Heat oil in large saucepan and fry the onion and garlic over low to medium heat for few minutes. Add cumin and coriander, fry for another minute.
Add the lentils, tomatoes and stock, bring to the boil, then reduce heat and cook until lentils tender (roughly 15 minutes.)
Add salt to taste and coriander to garnish.
This dish is amazingly simple and tastes divine. The consistency of the soup is thick, so if you like it thinner add more water or stock and adjust the seasoning accordingly. Experiment with the amounts of spices (if you like blander, go for 1 tspn cumin and coriander). I love the thickness, it's a meal in itself.
Serve with crunchy bread rolls, yum!
Or as a meal for kiddies spooned over rice.
The next BOLLY-BITE will feature next Tuesday (delicious dahl!) so check back here for tour stops and more recipes.
Ideally, I'd love readers to cook the dishes along with me and post pics on Facebook, Twitter, blogs, wherever, and report back on their culinary success.
So stock up on spices and come cook up a storm!
(and thanks to my fabulous writing buddy and fellow Harlequin Presents author Natalie Anderson for whipping up the Bolly-Bites button for me, love it!)