Pulse and Lentil Soup with Spicy Tarka



As working parents we all know that lockdown homeschooling has its own challenges. At times like this when I have deadlines to meet whilst juggling homeschooling, cooking becomes such a chore. But I still want the kids and myself to be well nourished at home whilst we battle the lockdown dysphoria.

Lentils and pulses are one of the greatest lockdown ingredients and a staple food on our house . They are hearty healthy food choice which is rich in protein and fibre and help you to feel fuller longer.

The broth mix which is readily available in all major supermarkets can be used to make a diverse range of recipes which means you can make it into a dhal, soup, curry, casserole and so much more. And you can make this in bulk and freeze it to be used as and when needed.

I cooked a lentil soup with my pulse mix which I had as normal dhal and as a soup with naan bread. Its really wholesome, flavoursome and very delicious.


Ingredients for Mixed Dhal Soup

250g mix Lentil mix, soaked overnight 1 tsp (level) turmeric 750 ml - 1ltr water 2 tsp tomato paste or 2 tbsp pasta sauce Salt to taste


For spicy tarka 1 large onion 3 clove garlic 1/2 tsp whole cumin Pinch of ajwain seeds (optional) 1 large tomato, cut into cubes 1/2 tsp ground cumin 1/2 tsp ground coriander 4 dried red chillies 3 tbsp olive oil

To Garnish Chopped fresh coriander One thumb sized ginger julienned Lime wedges/juice


Method 1. First make sure the lentils and pulses have been soaked well overnight. Wash and place in a heavy based saucepan. Add water and turmeric and bring to boil. 2. Cook in medium heat for 45 mins to an hour until the pulses are soft. 3. Add a little more water if it becomes too thick. Put the heat on low and let it simmer slowly whilst you make the tarka

4.Now make the spicy tarka. Heat oil in a frying pan, fry the onions and garlic until golden brown, add the remaining ingredients except for the chopped tomatoes. Fry for 2 - 3 minutes until the chillies and the spices are sizzling in the pan. 5. Finally add the chopped tomtaoes stir and take off the heat. 6. Whilst the lentil is still simmering, add half of the tarka in and mix well. 7. Take the pan off the heat and use a hand blender to blitz the mix into a coarse consistency. 8. Put the pan back on heat, and add the remaining tarka. 9. Put the lentils in a serving bowl and garnish with the coriander, ginger and squeeze of lime juice. This can be eaten as a soup on its own or eaten with naan bread or bread rolls.




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