Difficulty: Easy - for beginners
Dietary guidance: v v n g d
16 oz. red lentils, rinsed
8 ½ cups chicken (or vegetable) stock
2 green chiles (Anaheim), halved lengthwise
2 tsp. ground turmeric
2 tbsp. sunflower oil
2 onions, thinly sliced
4 large garlic cloves, crushed
3 tbs. curry paste (I used Patakâ€™s hot vindaloo)
Salt and pepper
Pita/naan bread (optional)
Put the lentils and stock in a large pan with a tight-fitting lid. Place over high heat and slowly bring to a boil, skimming the surface as necessary. Add the chiles and turmeric, reduce the heat to low, cover the pan, and let the lentils simmer for 25-30 minutes until they are soft and mushy.
Meanwhile, heat the oil in a separate large pan over medium heat. Add the onions and garlic and fry for 5-7 minutes until the onions are tender but not brown. Add the curry paste and cook, stirring for about a minute.
Dump the lentil mixture into the pan with the onion mixture and stir together.
Put the mixture into a blender or food processor and pulse until blended (you will only have room in the blender to pulse about half of this at a time). Return the mixture to the pan and add salt and pepper to taste. Simmer for about 2 minutes.
Laddle the soup into bowls and you can serve this with warm naan or pita bread.