Red Lentil Soup with Cumin, Ginger & Coriander

Red lentils have been hulled and split, so they cook quickly without soaking. As they soften and break down, they give the soup a thick, velvety texture — a lovely base for warming spices and fresh coriander.

A warming, richly spiced soup with fresh coriander and an optional touch of chilli.

Makes approximately 3 litres

Ingredients

2 cups red lentils
1 onion, peeled and roughly chopped
4 garlic cloves, peeled
2 tomatoes, roughly chopped
2 tablespoons grated fresh ginger
1 tablespoon coriander seeds
1 tablespoon ground cumin
1 tablespoon ground turmeric
3 tablespoons olive oil
2 litres water to start, plus more as needed
1 tablespoon salt, or to taste
Fresh chilli, to taste — optional
½ cup fresh coriander (cilantro), washed and chopped, to finish

Method

1. Rinse the lentils in a sieve until the water runs clear, then drain well.
2. Place the onion, garlic, tomatoes, ginger, coriander seeds, cumin, turmeric and chilli, if using, in a food processor. Blend into a uniform paste.
3. Heat the olive oil in a large pot. Add the paste and sauté for a few minutes, stirring, until fragrant.
4. Add the lentils and 2 litres of water and bring to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft and breaking down. Stir occasionally, scraping the bottom of the pot to prevent sticking, and add water as needed.
5. Towards the end of cooking, add enough hot water to bring the total volume to approximately 3 litres, adjusting to your preferred consistency. Add the salt gradually, taste and adjust the seasoning.
6. Stir in the chopped fresh coriander and serve hot