1. Peel the onion and chop in half. Slice finely. Peel and crush the garlic.
2. Heat the oil in a large pan and add the onion and garlic. Saute gently for 5 minutes, until softening.
3. Crush the peppercorns in a pestle and mortar (or grind coarsely in a pepper grinder).
4. Add the pepper, cumin and coriander to the pan and cook for a further 2 minutes.
5. Add the lentils, lemon juice & rind and vegetable stock. Cover and simmer gently for 25 minutes, until the lentils are soft. Stir regularly, to stop the soup from burning to the bottom of the pan. You might need to add more water, if it gets too thick.
6. Season with salt to taste.
If you don't have dried coriander and cumin seeds, try adding 2-3 teaspoons curry paste, instead.
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