Thoughtful Foods stock 2 varieties of lentils, plus a soup mix. Either of these could be used for the soup below.
Lentils don’t require soaking and avoid adding salt to the water when cooking as this prevents them softening. Although lentils can be stored for up to a year, over time they toughen.
2 tbsp of olive oil
2 cups of lentils
1250g tin of chopped tomatoes
2 heaped tsp of ground coriander and cumin seeds
5 sliced mushrooms
handful of chopped coriander
1 chopped chilli (optional)
2 cups of vegetable stock
1 finely chopped onion
2 cloves of finely chopped garlic
100ml of coconut milk
Sauté onions, garlic, mushrooms, coriander seeds and cumin seeds in olive oil until lightly browned. Add rest of the ingredients except coconut milk and simmer for 30 – 40 min, adding extra water to achieve required consistency. Add coconut milk for a further 5 min. Serve with yummy organic bread bought from Thoughtful foods.
Did you know?
India produces more than 50 varieties of different colours and sizes of lentils, cooked into their traditional dahl.
From Christine