It’s been blisteringly cold these past few days over here in the UK, so I thought what better than a good, hearty and warm bowl of soup to comfort me and my bunch.
1/2 chopped onion
1 cup / 250 ml mung bean
1 cup / 250 ml spilt red lentils
4 cups / 1000 ml cold water
1 whole garlic clove roughly chopped
1 whole garlic clove crushed
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground coriander
For the garnish
Sliced onion (fried)
Few sprigs of chopped parsley
Wash the mung beans and split red lentils and place in a large cooking pot.
Add the chopped onions and chopped garlic and all the spices (dry ingredients) to the pot.
Add 4 cups of water and place on medium heat. Allow the soup to come to the boil.
Reduce the heat and allow to cook for 20 mins.
Once cooked remove from the heat.
With a blender blend the soup until reasonably smooth.
Add the crushed garlic and stir into the soup. Cover The top and allow to infuse in the soup.
For the garnish:
Gently fry a few slices of onions until golden brown. Remove from the pan.
Chop the parsley.
Pour the soup in a serving bowl and garnish by placing the fried onions in the middle and sprinkling with the chopped parsley.