Last updated: 5 hours ago
Spiced Lentil Soup
This recipe is very simple and delicious.
Ingredients:
* 2 onions - finely diced
* 4 cloves garlic - hopped or puréed
* 1 knob fresh ginger - grated
* 2 anchovies (optional)
* 2 teaspoon cumin powder
* 1 tsp coriander powder
* 1/2 tsp turmeric powder
* 200ml (or similar) coconut cream or double cream
* Extra virgin olive oil
* 2 cups red lentils (rinse several times!)
* 1.5 tsp sea salt
* 1 tsp black pepper
* Coriander & parsley to serve - roughly chopped
* Stock cube (I use organic vegetable stock)
Method:
1. Add some oil to pan, fry onions and anchovies (if using) on medium heat until slightly golden (about 5 mins)
2. Add ginger and garlic paste , fry for 2 more mins.
3. Add cumin, coriander powder and turmeric, mix for 30s.
4. Add lentils, stock cube and 1 litre of water or so, so that the lentils are covered. Bring to boil and cook until the lentils start to turn to mush. You will need to add more water , keep it topped up and stir regularly so the sauce doesn't stick to bottom of pan.
5. Once lentils are cooked, add the coconut/cream, salt/pepper and turn heat to low. Gently simmer for 5 minutes.
6. Taste - it should be ready to go.
7. Garnish with the chopped coriander and garlic, I like to drizzle with olive oil and a squeeze of fresh lemon juice
8. Serve with toasted sourdough
*Used to play with <a href="spotify:artist:48vDIufGC8ujPuBiTxY8dm" data-name="Palace">Palace</a> from 2014-2017 (bass)
* Co-runs a small reggae label called Horus Records (2013-present)
This recipe is very simple and delicious.
Ingredients:
* 2 onions - finely diced
* 4 cloves garlic - hopped or puréed
* 1 knob fresh ginger - grated
* 2 anchovies (optional)
* 2 teaspoon cumin powder
* 1 tsp coriander powder
* 1/2 tsp turmeric powder
* 200ml (or similar) coconut cream or double cream
* Extra virgin olive oil
* 2 cups red lentils (rinse several times!)
* 1.5 tsp sea salt
* 1 tsp black pepper
* Coriander & parsley to serve - roughly chopped
* Stock cube (I use organic vegetable stock)
Method:
1. Add some oil to pan, fry onions and anchovies (if using) on medium heat until slightly golden (about 5 mins)
2. Add ginger and garlic paste , fry for 2 more mins.
3. Add cumin, coriander powder and turmeric, mix for 30s.
4. Add lentils, stock cube and 1 litre of water or so, so that the lentils are covered. Bring to boil and cook until the lentils start to turn to mush. You will need to add more water , keep it topped up and stir regularly so the sauce doesn't stick to bottom of pan.
5. Once lentils are cooked, add the coconut/cream, salt/pepper and turn heat to low. Gently simmer for 5 minutes.
6. Taste - it should be ready to go.
7. Garnish with the chopped coriander and garlic, I like to drizzle with olive oil and a squeeze of fresh lemon juice
8. Serve with toasted sourdough
*Used to play with <a href="spotify:artist:48vDIufGC8ujPuBiTxY8dm" data-name="Palace">Palace</a> from 2014-2017 (bass)
* Co-runs a small reggae label called Horus Records (2013-present)
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