Red lentil soup
1 tbsp sun flower oil or other vegetable oil
2 onions sliced into rings
3 cloves of garlic, squeezed
1 tbsp ginger, grated
1 tbsp cumin seeds
1 small can of peeled or chopped tomatoes [400 grams]
half a teaspoon of cayenne pepper
200 grams of red lentils
zest and juice of 1 lemon
1 litre of stock
1 Softly fry the cumin seed with the ginger and cayenne pepper in the oil until fragrant
2 Add onions and garlic and fry until soft, no need to brown them
3 Add the tomatoes, lentils and stock, bring to the boil and cook slowly for half an hour stirring occasionally until the lentils have fallen apart, adding a bit of water if the soup becomes too thick.
4 Finish of with the lemon zest and juice adding salt and pepper according to taste
5 Garnish with parsley and serve with brown bread or even better Turkish style breads
Pairs Well With
It's a recipe by Klaas Kasma from my newspaper the "Leeuwarder Courant". It uses cumin seeds and I simply love the kick of cumin that comes off when you chew on the seeds after the soup has finished cooking.
The soup is vegetarian, but for a meaty soup you can exchange the vegetable stock for chicken stock and add some finely cubed or sliced chicken breast fillets about 5-10 minutes before finish cooking.