Lentil soup is my favourite dish when I need something comforting but quite ascetic. There has been a lot of socialising over the weekend and I am feeling a little sluggish. When Dave and I crossed Turkey on our motorcycle in 1997, lentil soup was essential to our survival as the weather was so cold. They serve it for breakfast in huge bowls with a whole loaf of crusty, white bread on the table. It is unbeatable as a breakfast dish on a cold day.
I never vary the way I cook this. I am so attached to the way it tastes that I would not want to spoil my simple recipe. However, you can use either split red lentils or chana dahl. Both are equally as good. Chana dahl needs to cook for longer and you get a firmer consistency with the lentils. This works well in the pressure cooker if you are in a hurry.
Preparation time 10 minutes. Cooking time 1 hour for chana dahl or 35 minutes for red split lentils
250g of red split lentils or chana dahl
1 medium onion finely chopped
1 large tomato finely chopped
A vegetable stock cube
A teaspoon of oregano or marjoram
A handful of fresh coriander
A crushed clove of garlic
800ml of boiling water
Place all of the ingredients in a saucepan and bring to the boil. Cover and simmer for 35 minutes for red lentils or an hour for chana dahl. Season to taste. If using chana dahl, take two cups of the soup and blend before returning to the soup. Serve with a squeeze of lemon juice and garnish with more fresh coriander.