Serves 4 – 5 bowls of soup.
1-2 cups of split red lentils
1 bouillon cube
4 cups of boiling water
1 glass of cold water
4 tbsp coconut oil (or the oil you like to cook with)
Spices: (1 teaspoon for each or more depending on desire)
Mustard Seed powder
1. Toss the lentils in a bowl, and submerge them completely in water for a minimum of 20 minutes.
2. While the lentils soak, chop the onions and carrots to desired size.
3. Heat the soup pot to medium heat and add in the coconut oil. Allow the pot to heat up.
4. Boil 1 litre or 4 cups of water.
5. Add onions to the hot oil while stirring frequently and fry for 10 minutes.
6. Add the spices slowly, so they have time to cook and fuse with the onions.
7. Add just enough water (from the glass) from time to time, if needed, to prevent dry spices from sticking to the bottom of the pot.
8. Let the spices mix together for 2-3 min before adding the next spice.
9. Add the carrots to the mixture and stir thoroughly.
10. Dissolve the Bouillon cube in 3 cups of water add to the soup pot.
11. Using a strainer, run the strained lentils under the cold-water tap so debris and particulates get washed out thoroughly.
12. Add the Lentils to the pot and stir the soup.
13. Crank up the heat to boil the soup for a couple of minutes.
10. Once boiled, turn down the heat to simmer soup on low-medium heat, for about 40 minutes.
11. Stir the soup regularly to prevent the lentils from sticking to the bottom / burning.
12. At about the 25-30 minute mark, check the consistency of the soup. If too stewy, add the remaining water.
Note 1: Lentils should be mushy. If al dente, simmer longer.
Note 2: As the lentils continue to expand, the soup will thicken. Add additional boiling water for desired consistency. Salt isn’t added to this mixture as many Bouillon cubes contain salt. However, as always, add salt to taste.