Make a meal out of this easy and unique lentil soup. A delicious soup packed with iron and low in fat, ready in 30 minutes, can be prepared in a pressure cooker. This soup recipe has been a long time coming, it’s a favourite in our household but I never thought of writing up the recipe until someone saw a post of mine and requested the recipe. Hence why not, I decide to write it, after all it a very popular dish in Mauritius.

Here it is. This lentil soup is made with mostly pantry and fridge ingredients and a good amount of fresh herbs to brighten up the dish with fresh flavour. This simple soup is flavoured with a few of my favourite spices, warm spices, delicious, nutritious and healthy meal. You can use dried lentils or tinned lentils for an easy meal.

Ingredients Serves 4-6

• 1 cup brown Puy lentils
• 3 Tbs vegetable oil
• 1 medium size onion, chopped
• 2 carrots, peeled and chopped
• 1-2 garlic cloves, pressed or minced
• 1 Tbs ginger puree
• 2 teaspoons ground cumin
• ½ teaspoon dried thyme
• 1 tomato – diced
• 2 cups water
• 1 cup chopped celery
• Salt to taste

Method

1. Start off by rinsing the lentil then put in the pressure cooker, cover with water. Add 1 teaspoon salt. Place the pressure cooker lid, seal on and leave to cook. {If you are not too keen on using a pressure cooker by all means use an ordinary deep pan}. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
2. Once boiled remove from heat and set aside while you prepare the spice mix.
3. Warm the vegetable oil in a large pot over medium heat.
4. Once hot add the chopped onion, chopped celery and carrot and cook, stirring often, until the onion has softened about 5 minutes. Add the chopped tomatoes, garlic, ginger, cumin, and thyme.
5. Cook until fragrant while stirring constantly, about 30 seconds.
6. Pour in the cooked Puy lentils in the pan, stirring often to prevent the lentils from sticking to the pan and also to enhance the combination of flavours.
7. Cook for 5-10 minutes, or until the pulse and spices mix have well incorporated. Taste for seasoning and adjust to your liking.
8. Remove the pan from heat and stir in fresh herbs/parsley.
9. Serve as desired.

Brinda’s Note: It’s Gluten free, vegetarian and also makes a perfect vegan meal.