thebigfatnoodle

50 gramss Red Split Lentils

50 grams Yellow Split lentils

2 medium leeks, chopped

2 medium carrots, sliced

2 large potatoes, cubed

200 grams Spinach leaves

2 x Shallots, sliced

3 x cloves garlic, chopped

1 x red chilli, puncture the skin of the chilli

25 gs Fresh Ginger, peeled and sliced

¼ teaspoon of Cumin

¼ teaspoon of Coriander seed

¼ teaspoon of Fennel seed

¼ teaspoon of Star Anise

¼ teaspoon of Fenugreek

3 Bay leaves

Stock cube dissolved in 600 mls water

Olive Oil

Knob of Butter

Salt & Pepper

Double Cream

Wash the lentils in a pan under hot water. You want to grind them together in the palm of your hand as this cleans them and gets rid of the husks, dust and stops them from making a scum on the soup.

Chop the vegetables as you like, thick or thin.

Peel and Chop the Ginger into large thick slices.

Take the spices and put into a muslin cloth and tie together, or just use one of those tea diffuser. They are great when you want to make a bouqet garni , so you get all the flavor without all the bits.

Fry the ginger in a knob of butter.

Add a splash of olive oil, then fry the shallots, leeks and garlic until brown.

Add the carrots and potatoes and fry for another couple of minutes.

Add the stock, lentils, spices, twist of salt & pepper.

Simmer for 30 mins, then add the spinach and cook for a further 5mins.

Test consistency, add seasoning to taste if required.

Serve in a bowl, with a drizzle of double cream with some fresh crusty bread.

Dee-lish.