Last week I had the pleasure of visiting Kuala Lumpur for a couple of days for a quick shoot. I wish I could have stayed longer just to eat some more Malaysian food! I landed in the brand new terminal (KLIA2) which, by the way, is AWESOME. Squeaky clean and spacious, sprawling with shops and restaurants. I could have wondered around for hours. To my delight, I found a juice bar as well as an organic veggie restaurant – where I devoured the best laksa I’ve ever eaten! There was also a great little supermarket filled with all sorts of exotic herbs and spices. I brought a couple back to experiment with, which will hopefully make it on to some recipes soon! I also brought back some lentils, which for some reason, seem to be crazy expensive in Manila. Perhaps I’m not looking in the right places!
Like most of my recipes, this soup doesn’t use any fancy ingredients. Just lentils, some fresh veggies and a few spices. For something so simple, it is bursting with flavour and textures. The chilli, ginger, turmeric and cumin gives the broth so much warmth. If you cook the spinach just enough, you still get an awesome crunchiness from the greens. Of course, the lentils are super creamy and soak up all the wonderful flavours of the other ingredients! Hope you enjoy it.
- ½ cup of lentils
- 2 tomatoes
- 1 red onion
- 1 cup tightly packed spinach
- 2 small chillies
- 3 cloves of garlic
- 2cm piece of ginger
- 1 tsp turmeric
- 1 tsp cumin
- coconut oil
- sea salt & white pepper to taste
- Add 1 cup of water to a pan with a pinch of salt & pepper. Bring to a boil, add the lentils, and simmer until most of the water is absorbed.
- Grate the ginger and chop the onion, garlic & 1 chilli.
- In another pan, heat up a dash of coconut oil. Sauté the above with the turmeric & cumin for 5 minutes.
- Finely chop the tomatoes and add to the pan. Cook for another 5-10 minutes until the tomato begins to break down.
- Roughly chop the spinach and add to the rest of the vegetables.
- Stir through the cooked lentils and simmer for a few minutes before serving. Add salt and pepper to taste.
If you are sensitive to chilli make sure you take the seeds out!