A super easy warming soup or take a third of the liquid out to make a tasty Tarka Dhal.
- 75g butter
- 1 red onion, roughly sliced
- Small thumb of ginger, grated
- 1 red chilli, chopped
- 2 cloves garlic, crushed
- 250g split red lentils
- 2tsp turmeric
- 1tbsp ground cumin
- 1tbsp ground coriander
- 2tbsp garam masala
- 1450ml vegetable stock
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 260°C.
Next, using a high heat pan, melt your butter and sweat the onion and garlic. Once softened, add the chilli and ginger and cook for a further few minutes.
Then, add all of your dried spices (reserving 1tbsp of garam masala for later) and move around out of the oven.
Next, add your lentils and stir well before placing back in your wood fired oven so that they’re all coated well.
Cover with the stock and cook for around 40 minutes- or until the lentils have gone soft.
Blend the soup, top with chopped fresh coriander and sprinkle over the garam masala to serve.
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