Ingredients :-
Lentils – 1 cup
Carrot - 1 diced
Onion - 2 chopped
Cumin – 1 tsp
Corriander Powder – ½ tsp
Chili Powder – ½ tsp
Garlic - 2 chopped
Ginger - 1 tbs chopped
Vegetable Stock – 4 cups
Water - 1 cup (optional)
Bay leaves - 2
Olive Oil – 3tbs
Crushed Pepper - 1 tbs
Salt – 1-1/4 tsp
Method
Soak the lentils for half hour and drain.
Pour oil in a stockpot over medium heat. Add onion, garlic and carrot and sauté until tender. Add bay leaf, lentils, chili powder, cumin powder and coriander powder. Add tomato puree and give a nice stir for 2 to 3 minutes. Add enough vegetable broth to cover the lentils. If needed add about a cup of water or broth.
Bring to a boil and reduce to simmer. Cover and cook lentils until they are soft, 30 to 40 minutes. Discard the bay leaf.
Meanwhile, on a baking sheet, place the Ciabatta bread slices brushed with olive oil; Bake until golden brown.
Dunk the bread into the soup and enjoy! Perfect dish for a cold winter evening!
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