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SOUP SHINEY'S LENTIL SOUP 8oz red lentils - washed 2 tbs olive oil 2 large onions - chopped 1 clove garlic - crushed 2 bay leaves 2 tsp tomato paste 1 tablespoon freshly ground cumin 1 chicken stock cube (veggie cube for vegetarians) black pepper to taste 4 pints water optional ingredients Small chopped veg (carrots, runner beans, courgettes, etc) tsp curry paste (this will give a taste similar to a restaurant mulligatawny) garnish lemon slices fresh coriander leaves Fry onions in the oil until light brown then add the garlic and cook for 3 minutes. Add bay leaves, lentils, black pepper, stock cube and water and bring to boil. Add the cumin, tomato and optional ingredients. Simmer for 30 minutes. The lentils will swell and thicken the soup. Add more water if required but the soup is normally served with a thick consistency. When served, float a thick slice of lemon on top and sprinkle with chopped fresh coriander leaves. If you like the flavour of lemon then squash the lemon slice in the bottom of the soup bowl (in the soup).
