| Spicy lentil and potato soup |
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1 cup red lentils, rinsed and picked over 2 cups water 2 medium potatoes, cooked and chopped l cup chicken stock 1/2 cup water 1 tablespoon tomato paste 1/2 cup chopped spinach salt and freshly ground black pepper to taste 1-2 teaspoons Malaysian curry powder, according to taste 1 teaspoon cumin 1 teaspoon grated fresh ginger 2 cloves crushed garlic l tablespoon each of chopped fresh coriander, mint and parsley l tablespoon lemon juice plain yoghurt, chopped spring onions and fried ikan bilis* to garnish Cook the lentils in 2 cups water for 15 minutes, until becoming mushy. Add potato, chicken stock, 1/2 cup water, tomato paste and spinach. Season to taste with salt and pepper and add cumin, ginger, garlic and fresh herbs. Cook for ten minutes to blend flavours, then add a squeeze of lemon juice just before serving. Serve into bowls and top with a spoonful of yoghurt, a few spring onions and ikan bilis. Serve with hot naan or puris (Indian flat bread) . Serves 3-4. * Ikan bilis are available in packets from Asian stores. Fry them briefly until golden for a crispy garnish to dishes like this. |
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