Lentils have always been a part of a greek diet. It’s the easiest legume to consume, without needing to remember to soak them in water from the previous day. You just put them in the pot with water, tomato, bay leaves, salt and pepper. Nice food, usually the only legume kids eat, but BORING…. Here’s another approach!! The first time I made it, I didn’t have garam masala and I used curry powder with a pinch of cinnamon and 2 bay leaves. Truth is I preferred them that way, rather than the original recipe. And I’m used to eating lentils with tomato, so I used 400ml chopped tomatoes in a can and reduced the stock to 400ml. Oh and I also didn’t put half the amount in the blender, just ate it as it was. Try it out!
Ingredients
- 275g lentils
- 2 tbsp olive oil
- 1 large onion, peeled and finely chopped
- 2 large garlic cloves, peeled and finely chopped
- 1 tsp ground cumin
- 2 tsp garam masala
- 1-2 tsp ground ginger
- 1/2 tsp ground tumeric
- 1 tbsp tomato puree
- 800ml chicken stock
- Sea salt and freshly ground black pepper
To Serve
- 3-4 tbsp natural yoghurt
- Coriander leaves
Full Recipe: http://norathekitchensplorer.blogspot.gr/2010/10/spiced-lentil-soup.html
Source: Gordon Ramsay Ultimate Cookery Course (Book)
