Ingredients
1 cup dried peas/red lentils
8 cups water
1-2 tsp salt
2 bay leaves
1 tsp dried turmeric
1 tbs butter
Mixed veggies - carrots, onions, potatoes
1 tbs oil
1 1/2 tbs cumin
Red pepper flakes
1/2 tsp dry ginger (or 1 tbs chopped fresh ginger)
Little curry to taste
1 tbs coriander
Preparation
Clean the lentils. Bring the water, salt and bay leaves to boil. Add lentils.
When water boils 2nd time, half-cover the pot, lower the heat and boil until lentils are soft (appx 30 mins). Skim the top off the water as the lentils cook. Add turmeric and oil, then veggies. Cover and boil until cooked.
In a separate pan, saute the cumin and pepper flakes in butter. When the mixture darkens, add ginger and saute a bit longer. Quickly add the mixture to the soup, close the lid and cook on low heat another five minutes.
Serve with rice or bread, may also top with chopped green onions, tomatoes or creme freche.
