Lentil dahl
A golden, comforting soup with no stock cube and no salt.
Ingredients
Method
- 1
Roughly chop the carrots, onions, ginger and garlic. Fry them in a pot with the oil and butter.
5 min - 2
Add the curry paste and toast it for 30 seconds.
- 3
Add the lentils and water, cover and cook until the lentils are soft.
20 min - 4
Stir in the re.garum Veggie.
- 5
Turn off the heat and stir in the raw spinach: it wilts by itself.
- 6
Serve with a spoonful of yoghurt mixed with lime juice and zest.
Our tip
Blend half the soup for a creamier texture. It tastes even better the next day.
Lentils and vegetables: fibre and plant protein. re.garum replaces salt and stock.
Chef version
Blend and pass through a sieve for a smooth velouté; mount with curry oil. Garnish with oven-crisped lentils and sprouts.
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