Page 105 - Through the eyes of an African chef

Lentil soup
INSTRUCTIONS
In a small deep pot, pour boiling water on to the lentils and cook until they are al dente (about 8 minutes). Drain lentils and set aside.
Melt the coconut oil and add mirepoix, garlic and ginger. Add the cumin, bay leaf, vegetable stock and the coriander stalks. Return the lentils to the pot and simmer for 8 minutes, seasoning with salt if necessary (the stock might have enough salt). The soup should be thick and tasty. Remove from the stove.
TO SERVE
Add coriander leaves and serve in bowls.
INGREDIENTS
1l boiling water 340g lentils 15ml coconut oil
Mirepoix (a sautéed mixture of
1 chopped carrot, 1 diced pepper,
1 stalk celery, and 1 chopped onion)
2 cloves garlic, crushed into a paste 1 tsp ginger
10ml cumin
1 bay leaf
500ml vegetable stock
1 small bunch fresh coriander leaves and stalks chopped separately
Salt to taste
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 2–3
PREPARATION TIME 20 MINS COOKING TIME 16–20 MINS
[ chapter five ] MY DAD’S RECIPES 103