In a glass jar mix coriander (2 tblsp)
turmeric powder (2 tblsp)
cumin (2 tblsp)
ginger (2 tblsp)
and cayenne (2 tsp)
Shake. This is Kay's spice mix. You can of course make less, but I' planning on using it again soon, in other dishes.
In a skillet, roast the cumin seeds for a minute or so. If you cannot find cumin seeds it works with the normal kind, then just add it to the onions directly.
Add the seeds to a pan with some oil.
Chop an onion.
Add the onion to the pan with the cumin seeds.
Once the onion is softened, add the Kay's spice mix.
Also add the lentils.
And the water and the carrots. Boil for 10-15 minutes.
Also add the garlic. As you might notice my lentils got a bit mushy, but the soup still tasted great.
Add the tomato (or tomatoes depending on the size).
Now you add the grated ginger...
..and the coconut milk. Stir.
Add coriander (I had some flat parsley that needed to be used so I took that instead). Stir again and add the salt. If you like it spicy add more of Kay's spice mix or just more cayenne when serving.
Guess what! It tastes even better after a few days in the fridge so make a big batch while you're at it.
- 1.0 Onion
- 2.0Tbsp Oil
- 1.0tsp Cumin seeds
- 1.0Tbsp Kay's spice mix
- 300.0ml Red lentils
- 800.0ml Water
- 2.0 Carrots
- 2.0Tbsp Grated ginger
- 400.0ml Coconut milk
- 1.0 Tomato (I used 5 cherry tomatoes)
- 2.0 Garlic cloves
- Fresh cilantro or flat parsley
- 1.0tsp Salt