We are onto another soup winner here. Contrary to my usual beige-ish looking soup, this one is joyfully red. Panch Phoran is such a nice mix of seeds for a gentle background savory note and the flavor blends very well with almost everything.
Red Lentil Tomato Soup
3/4 cup dried red lentils, wash and drain1 tbsp oil
1 onion, minced
3-4 garlic cloves, minced
1/2 tsp panch phoran
1 can of tomatoes
1 cup of stock or water
salt and pepper to season
1/2 cup coconut milk (optional)
Heat a tablespoon of oil in a sauce pan. Stir fry onion and garlic until they are softened and lightly golden. Put in the drained red lentils, panch phoran, tomatoes and stock/water. Bring the pot to boil and turn the heat to low. Lid on and cook for 20-25 minutes.
Check the state of lentils. They should all be cooked by now. If the water level is a bit low, add some more. Taste the soup and season with salt and pepper as required. You can blend the soup for smoother texture or leave it chunky. I like to add some coconut milk towards the end of cooking to make it taste silky. It's up to you.
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