Lentil Soup with Sambal
from http://londoneats.wordpress.com/

This lentil soup has Indian flavorings and uses red lentils instead of the usual French green lentils. According to the author, the "addition of the chilli takes this from a good soup to a great soup."

2 tablespoons olive oil
1 onion, finely chopped
knob of ginger, peeled and finely grated
3 clove garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon mild curry powder
2 carrots, peeled and coarsely grated
250g red lentils (almost 9 oz.)
1 stock cube
1 litre hot water
salt and pepper, to taste
lemon juice and chilli paste (sambal olek), to serve

Heat the oil in a large pot. Add the onions and cook on a medium heat until translucent (five minutes).

Add the ginger and garlic, and cook for two minutes (don’t let them burn). If they get too brown or start to stick, add a dash of water.

Add the spices and cook for 30 seconds. If it seems too dry, add some water – this will form a thick paste, and as the water evaporates, it will become oily and cook the spices. Don’t be tempted to add more oil.

Add the lentils and carrots and cook briefly, then add the water.

Bring to the boil, then simmer for 10 minutes. Add the stock cube, and keep simmering until the lentils are tender. Add more water if the soup is too thick, then add some salt and pepper to taste.

Just before serving, add a dash of chilli paste and a squeeze of lemon juice to the bowls, erring on the side of caution!