Celebrate St David’s Day with a bowl of this heart-warming vegetable cawl… a dish that the saint would certainly approve of!
Serves: 8
Time to prepare: 10 mins
Time to cook: 45 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
- 1 cup/200g/7oz red lentils
- 4 cups/1 litre/2 pints water
- ¼ tsp turmeric
- 2 cups tinned chopped tomatoes
- 1½ tsp cumin
- 2 tsp ground coriander
- ½ tsp cayenne pepper
- 1 tsp minced onion
- 1 tsp minced garlic
- Salt to taste
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1 tsp black mustard seeds
- 2 tbsp fresh coriander, chopped
Instructions
- Wash lentils thoroughly.
- Place in a pot with 3 cups (¾ litre/1½ pints) water and turmeric.
- Cook, partially covered, until very tender, about 30 minutes.
- Combine lentils and 1 cup (¼ litre/½ pint) water in a deep pot.
- Whisk to crush some of the lentils.
- Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes.
- Add lemon juice.
- Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan.
- When they stop spattering, mix into soup. Stir in fresh coriander.
© Adapted from Classic Indian Vegetarian and Grain Cooking by Julie Sahni