Recipe for Dahl Soup

• 1 tbsp Sunflower/veg oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2cm cube of fresh ginger, chopped
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/4 tsp chilli powder
• 1 tsp ground cumin
• 1 cup / 175g / 6oz red lentils
• 2 1/2 cups / 600ml / 1 pint vegetable stock, plus more hot water
• a tin of chopped tomatoes
• juice of 1/2 lemon
• salt & pepper
• 2 tbsp roughly chopped coriander

Fry the onion, garlic and ginger over a medium heat for 3-4 minutes until soft.

Add all the spices and fry for another 30 seconds, stirring constantly.

Add the lentils, stock, tin of tomatoes and lemon juice and bring to the boil.

Reduce the heat and boil for 25-30 minutes until the lentils are tender and cooked, adding more boiling water as necessary.

Season to taste and serve garnished with the coriander.

Hilary likes to top it with pepitas and sprouted seeds.

Pre-heat oven to 180 degrees, spread pumpkin seeds out to one layer in an oven tray and lightly roast for 10 minutes. In a bowl mix a glug of olive oil with a splash of Worcestershire Sauce and a splash of soy sauce, then add in the warm seeds and toss them in the mixture, spinkle over some cayenne pepper and black pepper. Leave until cool and dry, can be stored in an airtight container for a couple of weeks – great for topping on soups and salads!

Enjoy!