Lentil Soup

1 1/2 cup masoor daal (red split lentis), washed

2 tbsp oil

1 medium onion, sliced

3 cloves garlic, minced

1 tsp ground cumin

6 cups chicken broth or water

5 baby carrots

1 potato, peeled and diced

1/2 tsp red chilli flakes

salt and pepper to taste


1 baguette, sliced and toasted


Heat oil.  Fry onion until light golden.  Add garlic and cumin powder and fry about 1-2 minutes.  Add daal and fry for a few minutes.  Add broth/water, carrots and potato.  Cook in pressure cooker for 5 minutes.  Puree with immersion blender.  Add red chilli flakes, salt and lots of freshly ground black pepper.


Chilli Oil

2 tsp red chilli flakes

2 tsp oil


Heat oil and red chilli flakes in pan until the oil just starts to change colour.  Pour into a small bowl. 


Serve soup in bowls with a little chilli oil and slices of toasted baguette.