INDIAN LENTIL SOUP

'Spices for the soul'

(serves 4)

  • 2 cups green lentils
  • 2-3 cups water
  • 1 big sweet potato or 2 small ones
  • 2 celery sticks
  • 1 leek
  • 2 small celery roots
  • 1 tbsp cumin
  • 1 tbsp turmeric powder
  • 1 tsp sambal powder ( if you can’t find it mix a pinch of coriander powder, red chili powder and cumin)
  • 1 tsp senap seeds
  • 3 tbsp sesame oil
  • A small bit fresh ginger
  • Fresh coriander leaves
  • 2 tsp sea or Himalaya salt.

Prepare all the vegetables by peeling and chopping the sweet potato and celery roots. Cut the leek and celery sticks in small bites. In a large saucepan heat the sesame oil. Add the spices, mustard seeds and ginger and stir.

Add the vegetables with the salt and combine with the mix of oil and spices. Cook for a couple of minutes stirring constantly.

Now add the water and the lentils. Cover the saucepan and cook for approx. 12-15 minutes in medium heat. You can add more water is needed (we want to keep little bit of liquid at the end of the cooking).

Serve with some fresh coriander leaves.