This is not a very liquid type of soup. Unlike the basic soup the lentils are not cooked and crushed to destruction, the individual lentils can still be seen and tasted.
So it is usable as a soup or as a normal 'dish'.
Time needed :
For 4 servings
2 cloves of garlic
1/2 celeriac ()
1 teaspoon cummin powder
1/4 teaspoon chilli powder
1 teaspoon coriander powder
200g red lentils
1/2 liter water
150g spinach (wild, fresh)
4 eggs, hardboiled.
fistfull of coriander leaves
olive oil, pepper, salt
1 frying pan and /or
1 small soup casserol
Chop the onion and garlic fine. Cut the celeriac and tomato into dice.
Fry the onion and garlic and celeriac in some oil, till the onion starts to glaze. Add the spices and fry them along for about a minute.
Put the onions and spices in the casserol, add the lentils and tomatoes and the water. Bring it to a boil and let it simmer for 15 to twenty minutes.
While it's cooking you cut up the spinach. Also peel the eggs and break them up into small, uneven lumps. Make sure you keep each egg appart, the intention is to have one egg per person.
When the lentils have cooked 15 minutes you add the cut up spinach and let that summer along for a couple of minutes. Add the limejuice, salt and pepper to taste.
Distribute the soup over four bowls, put and egg and some koriander leaves on top.
Feeding the world for thousands of years.