Starters and sides

Red lentil dal (soup)

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2 teaspoons coriander 2 teaspoons turmeric 2 teaspoons cumin 1 & ½ teaspoons salt 1 & ½ cups red lentils 5 cups of water ½ tin of coconut cream ¼ teaspoon cinnamon Fresh bread Olive spread or olive oil Pepper


Combine coriander, turmeric, cumin, salt, red lentils and water and boil, once boiling simmer for 30 minutes. Once cooked add coconut cream and cinammon. Serve like hot soup, with a swirl of coconut cream, and a sprinkling of salt and pepper (add chili if you like a kick). Enjoy with fresh, crusty bread drizzled in olive oil or olive spread.

Source: Jessie Hume