Lemon Lentil Soup

I have three Indian cookbooks from which I can usually find something I want to make, perhaps with some additional guidance from a cooking site or blog. The one cookbook I bought because every single recipe had a lovely photograph! It’s relatively small 12 cm x 15 cm (5″ x 6″) which makes it even more adorable! It came with a ribbon book mark attached to the spine so you can mark the recipe you are making or the next one since it has lay-flat binding. With all these things going for it, you would think I would love this cookbook, but sadly I don’t. In fact, I have not enjoyed one of the recipes I’ve made from this book without significant changes! I should just chuck the thing but I can’t because I really like the way it looks. I know it’s silly but it is what it is.

This is a recipe I altered after having acquired a Meyer Lemon from a shoot in November and I wanted to make something with it. I puréed the soup to a smooth velvety consistency and I dressed it with a cumin yogurt drizzle with green onion slices, you could also drizzle with a flavour olive oil. The Papadams are from our trip to Chicago when Chgo John took us to his favourite ethnic stores.

The earthy lentils burst with fresh, lively flavour with the lemon

Serves 2 generously (1 cup portions or 250 mL each)

Ingredients:

• 100 g dahl or yellow lentils
• 1 tsp fresh ginger, peel and finely chopped
• 1 tsp fresh garlic, finely chopped
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1 tsp salt
• 2-4 cups water (depending on how thick you prefer your soup)
• 3 tbsp lemon juice
• grated rind of one lemon
• 1/4 cup yogurt
• 1 tsp cumin
• Shopped green onions as garnish
• papadums

Directions:

1. Rinse the lentils and cook with the ginger, garlic, chill and turmeric and 2 cups water until soft.
2. Add the salt, lemon juice and rind and blend with an immersion blender until smooth, adding water to achieve the consistency you prefer.
3. Press through a fine sieve and set aside.
4. In a small frying pan add the cumin and toast until fragrant. Cool. Once cool add to the yogurt and mix well. Salt to taste. Transfer to a small plastic squeeze bottle.
5. Reheat soup and pour into rimmed soup bowls. Begin piping the yogurt from 12 o’clock to 6 o’clock, then 2 to 7 and finally from 9 to 3. Then using a sharp knife beginning in the centre of the bowl, draw a spiral circle culminating at the outer ring (this will make the pattern). Garnish with the chopped green onions and papadums.

It’s super creamy and super filling

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