LENTIL SOUP
SERVES: 6
SERVES: 6
375 g (13 oz/1½ cups) small red lentils
60 g (2 oz/¼ cup) ghee, or 60 ml (2 fl oz/¼ cup) oil
1 large onion, finely chopped
4–5 garlic cloves, crushed
2 teaspoons Baharat
500 g (1 lb 2 oz/2 cups) chopped, peeled tomatoes
2 loomi (dried lime), or thinly peeled rind of ½ lemon
100 g (3½ oz/1 cup) crushed fine noodles, optional
salt, to taste
Pick over the lentils, place in a sieve and rinse under cold running water. Tip into a large large saucepan and pour in 1.5 litres (51 fl oz/6 cups) water. Bring to the boil, skimming if necessary.
Meanwhile, heat the ghee or oil in a frying pan and gently fry the onion until translucent, but not brown. Stir in the garlic and Baharat, cook for a few seconds, then add the tomatoes.
Once the lentils have come to the boil, add the onion mixture to the pan. Pierce each dried lime twice with a skewer and add them to the pan.
Return to the boil and allow to boil gently, uncovered, for 40 minutes. Add the noodles, salt to taste, and a little more water if the soup looks too thick.
Simmer gently for a further 25–30 minutes, uncovered, stirring occasionally, until the lentils and noodles are tender.
Serve hot in deep bowls with Khoubiz, salad and pickles.
60 g (2 oz/¼ cup) ghee, or 60 ml (2 fl oz/¼ cup) oil
1 large onion, finely chopped
4–5 garlic cloves, crushed
2 teaspoons Baharat
500 g (1 lb 2 oz/2 cups) chopped, peeled tomatoes
2 loomi (dried lime), or thinly peeled rind of ½ lemon
100 g (3½ oz/1 cup) crushed fine noodles, optional
salt, to taste
Pick over the lentils, place in a sieve and rinse under cold running water. Tip into a large large saucepan and pour in 1.5 litres (51 fl oz/6 cups) water. Bring to the boil, skimming if necessary.
Meanwhile, heat the ghee or oil in a frying pan and gently fry the onion until translucent, but not brown. Stir in the garlic and Baharat, cook for a few seconds, then add the tomatoes.
Once the lentils have come to the boil, add the onion mixture to the pan. Pierce each dried lime twice with a skewer and add them to the pan.
Return to the boil and allow to boil gently, uncovered, for 40 minutes. Add the noodles, salt to taste, and a little more water if the soup looks too thick.
Simmer gently for a further 25–30 minutes, uncovered, stirring occasionally, until the lentils and noodles are tender.
Serve hot in deep bowls with Khoubiz, salad and pickles.
Recipe posted by Corne Liebenberg
