New ottolenghi recipe from his cookbook “Simple” and new love at first bite.
I love lentil soup, and this one is different, it has the consistency and all the flavors found in “dal”, which is one of the most popular dishes in India.
It’s delicious, creamy, mildly-spiced. And of course you can adjust the heat level with less or more chilli flakes, ginger and depending of which curry you’ll use.
Vegan, healthy, hearty and very easy to make. Grate some ginger and garlic, finely chop an onion, open some cans and add the water or a stock if you want, cook for 25 minutes. And voilà, the dinner is ready.
Don’t forget to serve the soup with lime wedges for a citrusy kick it balances all the flavours.
One more thing, this soup can be made 4 days in advance if kept in the fridge, and up to one month if frozen. So it’s perfect for batch cooking.