Ingredients
3 tsp of organic butter
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onion chopped
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green chillies, seeded and chopped 1tsp chopped fresh ginger
1 cup yellow or red lentils
1 ½ pints of clean water
3 tablespoons roasted garlic puree (paste) or 4 cloves crushed
1 tsp ground cumin
1 tsp ground coriander
200g tomatoes, peeled and diced
A little lemon juice & fresh coriander leaves
Celtic sea salt and black pepper
Method
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Melt the butter or ghee in a pan, add onion, chillies and ginger and cook for 10mins until golden. Stir in the lentils and water, bring to boil, reduce heat and part cover. Simmer stirring occasionally for
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50-60mins until it has a very thick soup consistency.
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Stir in the roast garlic puree or crushed garlic, cumin and ground coriander. Season with salt and pepper and cook for a further 10-15mins uncovered, stirring frequently.
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Stir in the tomatoes, adjusting the seasoning and adding lemon juice
