Ingredients
Water
200g/7oz dry Lentils
1/2 teasp Fenugreek Seeds
1/2 teasp Mustard Seeds
1.1L/40fl.oz. Strong Vegetable Stock
2 tbsp Vegetable Oil
4 Garlic Cloves, chopped
1 Large Onion, chopped
1/2 teasp crushed dried Chilies
2 Carrots, chopped
2 Sticks of Celery, chopped
1 teasp Salt
½ teasp
Ground Turmeric
½ teasp
Curry Powder
1 tbsp Soy Sauce
Instructions
1. Place
the lentils, fenugreek seeds and mustard seeds in a large saucepan, cover with
5cm/2-inches of water and leave to soak
for about 1 hour until softened. Drain
and rinse well in fresh cold water.
2. Return
the lentil mixture to the rinsed out saucepan, add the stock,
bring to the boil stirring then reduce the heat, partially cover and
simmer for about 30 minutes or until the lentils are soft.
3. Meanwhile, heat
the oil in a frying pan, add the garlic and onions and cook over a medium high
heat, stirring, for about 5 minutes
until lightly browned.
4. Add
onion mixture, crushed chili, carrots and celery to the lentils, mix well and
continue to cook for a further 15 minutes or until carrots are tender.
5. Allow the soup to cool a little then transfer to a
food processor and process until pureed. You will probably have to do this in
batches.
6. Return
the soup to the saucepan together with the salt, tueric, curry powder and soy
sauce. Mix well and simmer for 5 minutes. Serve hot
