Spiced Lentil Soup
|Butter/Margarine||2 Ounce (50 Grams)|
|Split lentil||6 Ounce (175 Grams)|
|Stock||2 Pint (1.2 Liter)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Cream/Yogurt||1 Teaspoon (Leveled) (For The Toppings)|
|Cashew nuts||2 Tablespoon (For The Topping)|
Peel and chop the onions.
Skin and chop the tomatoes.
This soup can be served without sieving or liquidizing, in which .
case, chop the onions and tomatoes finely and neatly.
Heat the butter or margarine and cook the onions and tomatoes for 5 minutes.
Add the lentils, stock and spices, together with a little seasoning.
Simmer for 45 minutes, or until the lentils are tender.
Sieve or liquidize for a smooth texture, then return to the pan and reheat.
Adjust the seasoning and serve topped with cream or yogurt and the nuts.