There’s nothing quite like a hug to get you through the cold and rainy dismal days, but if you don’t have any of those, grab a bowl of soup- it does virtually the same job, especially a spicy lentil one!
What I love about dhal is it makes lentils taste so good, so even for those not keen on pulses, a curry never goes a miss. What’s so special about this dhal is that no hard graft is required. Yes that’s right, no onions, no garlic, only two spices and that’s it. That’s always the painful part of a curry (not just the spice!), but now we’ve taken away the labour, there’s no excuse to not make it so you can enjoy a home-made curry of your own without the onion-induced crying and hassle of spice rummaging.
So satisfy your cravings for winter snuggles and make this hearty soup- it’s referred to as hearty for a reason.
- 500g red split lentils
- 4 tbsp rapeseed oil
- 2 tbsp mustard seeds
- 1 tsp asafoetida root
- 3 tbsp tomato puree
- salt and pepper to taste
- red chilli (optional)
- Rinse the lentils until the water runs clear then boil until mushy (around 30 minutes).
- In a saucepan, heat the oil then toss in the mustard seeds and heat until they start popping.
- Stir in the asafoetida root and toast a further 2 minutes.
- Add the tomato puree, chilli and 1 litre water and leave to simmer for 10 minutes.
- Stir in the lentils and simmer for another 5 minutes.
Serve with freshly cooked rice and savour the hug that comes with each mouthful.