Dahl Soup

ingredients

1 Tbsp fennel seed
1 Tbsp caraway seed
2 Tbsp mustard seed
1 Tbsp cumin ground
1 Tbsp coriander ground
1 Tbsp ginger ground
1 Tbsp tumeric
4 cloves garlic
1 lrg nob of ginger
4 kaffir lime leaves
2 brown onions diced
2 lrg red chilli, finely chopped
4 coriander roots chopped
1 stick lemongrass finely chopped
2 lemons zested with juice reserved
500 g red lentils
1 tin crushed toms
1.5 L chicken or vegetable stock
1/2 cup chopped coriander to finish.

directions

Heat oil in large pot and fry spices until fragrant, don’t burn as they will become bitter. Add onion, ginger, garlic, chilli, lime leaves, lemon zest, corri root and lemon grass and fry until soft. Add lentils, tomato and stock. Season with salt and white pepper and simmer until lentils are swollen and cooked. Finish with lemon juice, chopped coriander and a dollop of some yogurt.

Source: Olly