Spicy Soup

This recipe came from Michael. It is quick and easy. Rather like dhal but not so thick.
25 g 1 oz vegetarian margarine
1 onion, chopped
1 tsp garam masala or curry powder
175 g 6 oz red lentils
bay leaf
850 ml 1 1/2 pt vegetable stock
1 Tbsp lemon juice
salt and pepper to taste
1 grated apple or 1/2 tin tomatoes
soy yoghurt to serve
Melt the margarine in a saucepan. Add the onion and garam masala and fry gently until soft, about 3 minutes.
Add the apple, lentils, bay leaf and stock. Bring to the boil and simmer for 30 minutes.
Remove from the heat. Remove the bay leaf. Liquidise the soup. Add the lemon juice and salt and pepper to taste. Reheat if necessary.
Serve with a swirl of yoghurt.
Serves 4 people.
This soup is also delicious chilled.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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