Last week I felt adventurous and decided to try changing my lentil soup
to taste more like Madras Lentils
It work pretty well...
Amelie had 2 bowls full!
And that, my dear, means success!
2 slices of bacon
1 small to medium onion
4 cloves of garlic
1 large shallot
2 bouillon cubes
6 cups water (or a little more)
2 cups lentils
3 ham shanks pieces (I take some of the skin/fat off)
1 Tbs cumin
1small can tomato past.
Fresh Herbs from garden. Sage/oregano/thyme
10 baby carrots sliced or 5 carrots
Pepper/salt to taste
Optional
1/4 tsp red pepper flakes for a little added heat.
Chopped up Cilantro or Parsley for garnish
Chopped up Cilantro or Parsley for garnish
* Cut up bacon and cook it in a heavy soup pot
* If too much fat drain a little but not all, keep some to saute the cut up onions, shallots & garlic cloves.
* Add remaining ingredients after the onions are translucent.
Omit meat if you are using it as a side for Indian Chicken meal
* Simmer for 1 hour, covered.
* Check on it occasionally stirring and making sure there is enough water, add more if needed.
Eat on a bed of Basmati rice, or not.
We love it with Nan bread toasted.
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