Lentil dahl soup
Spicy lentil soup might seem a rather unexpected choice for the South of France in the middle of July, but I’m indulging the locals who, poor things, are at the end of their weather-tethers. It is unseasonably cool this Summer with many days not getting above the low 20s. Anything under 40°C in July and August in this region is unacceptable and strictly for namby-pambies (Parisians). It gives carte blanche for unrestricted and expansive whingeing, as well as countless visits to the doctor for weather-related complaints such as ‘chills’ and acute depression.
Puy lentils have a delicious earthy flavour and are packed full of goodness – protein in the form of amino acids and fibre. They are also an excellent source of iron and B vitamins. What better for a cold Summer day 😉
Ingredients (serves four)
200g Puy lentils
2 diced tomatoes
1 large onion
2 carrots, sliced
Tablespoon of olive oil
Tablespoon of coconut oil
6 cloves of garlic
fresh grated ginger
seasoning to taste (seasalt, freshly ground black pepper, cumin, tumeric)
Put the lentils, diced tomatoes, onion, carrots and seasoning into a large saucepan containing 2.5 litres of boiling water. Bring the water back to the boil and then simmer uncovered for about 45 minutes.
Five minutes before the soup is ready, heat the oils in a frying pan and gently fry the garlic and ginger until golden brown. Add to the soup, mix well and simmer for a few more minutes. Serve with chickpea pancakes which will be the subject of my next post…