Hot Lentil Soup

Description
Red or yellow lentils, which require less cooking time

Ingredients

 * 1/2 cup-Brown lentils
 * 2 tablespoons-Ghee or oil
 * 1 medium-Finely chopped onion
 * 1/2 teaspoon-Grated fresh ginger
 * 1 large-Potato, cut in small cubes
 * 2 large-Chopped tomatoes
 * 2 teaspoons-Ground coriander
 * 1 teaspoon-Ground cumin
 * 1/2 teaspoon-Ground turmeric
 * 1/2 teaspoon-Chili flakes
 * 2 tablespoons-Desiccated coconut
 * 4 cups-Water
 * 1-2 teaspoons-Tamarind concentrate
 * 150g-Finely shredded cabbage
 * 1 tablespoon-Chopped fresh coriander leaves or mint to garnish

Directions

 * 1) Place the lentils in a medium pan, cover with water, bring to the boil and simmer, uncovered, for about 20 minutes or until tender. Drain well.
 * 2) Heat the ghee in a large pan; add the onion and ginger and cook over medium heat until deep brown.
 * 3) Add the potato and tomato, and cook for 5 minutes, then add the coriander, cumin, turmeric, chili and coconut and cook for another 2 to 3 minutes
 * 4) Add the drained lentils and the water and bring to the boil.
 * 5) Simmer until the lentils and potato begin to break up.
 * 6) Add the tamarind and cabbage. Cook until the cabbage is soft.
 * 7) Season with black pepper to taste.
 * 8) Serve with chopped coriander or mint as garnish, if desired, and chapattis.