Dhal Soup - by 2TA

Ingredients:
30 ml Sunflower oil
30 ml butter
2 medium onions, chopped
3 cloves of garlic, chopped
5 ml ground cumin
5 ml ground garam masala
10 ml ground coriander
10 ml ground tumeric
500 ml (360g) red lentils, rinsed
2 litres (8 cups) of chicken stock
Little salt
5 ml sugar
30 ml tomato paste
1 medium potato, peeled and coarsely grated
Thick Bulgarian yoghurt and chopped fresh coriander to garnish

Method:
1. Heat oil and butter in a large saucepan
2. Add onions and garlic, and when softening, add spices.
3. Allow them to sizzle for a minute or two on low heat, adding a dash of water if necessary to prevent scorching.
4. Add remaining ingredients, bring to a boil, then cover and simmer gently, stirring occasionally for about 25 minutes or until lentils and potato are soft and ingredients have cooked almost to a puree.
5. Stir vigorously to combine and if too thick, add a little more stock.
6. Check seasoning and serve in heated bowls.

Top each serving with a tsp of Bulgarian yoghurt and sprinkle with chopped coriander.

Serves 8 – 10
(if coriander not available or you don't like the stuff, use fresh mint, parsley or chives)