bengal lancers' soup
rating:225g red lentils, well rinsed
3 tbsp groundnut oil
1 large onion, finely sliced
1 large green chilli, deseeded and finely chopped
1 large red chilli, deseeded and finely chopped
15g fresh ginger, peeled and finely chopped
1 garlic clove, crushed
1 tsp each ground turmeric, ground coriander, ground cumin
1/2 tsp ground black pepper
275ml chicken stock
2 large tomatoes, chopped
100ml coconut cream
1 dstsp salt
1 dstsp tamarind pureé
15g fresh coriander, chopped
heat the oil, fry onions over moderate heat, stirring, for about 15-20 minutes unti golden brown. Reduce the heat, stir in green and red chillis, ginger and garlic. Cook gently, covered, for 3 minutes. Add turmeric, coriander (not fresh), cumin and black pepper, and cook gently for two minutes, stirring. Add stock, lentils, tomatoes, coconut cream , salt, and tamarind pureé and stir well. Increase the heat and bring almost, but not quite, to the boil. Cool a little, blend in a liquidiser till *almost* smooth. Reheat until almost at boiling point. Remove from heat, stir in fresh coriander. Serve.
