I invited some friends over for dinner recently. I came across this in a Turkish restaurant and wanted to replicate it myself. Although this is not a Chinese dish, my guests loved it. Likewise, I hope you will like it too. When making this soup, I found it essential to have a hand-held blender. I strongly advise everyone to get one. You don’t need an expensive blender, a normal one will do just fine.
Red Lentils 1 1/4 cup / approx. 250g
Chicken stock soup 1L (2 cubes)
Carrots 3-4 (depends of the size of carrots) chopped into small pieces
Onion 1/2, chopped into small pieces
Cumin powder 2tsp
Coriander powder 1tsp
Chili powder 1/2 tsp (varies)
Chicken Tikka Masala Mix Powder 1tsp (optional)
Black pepper grinded (to garnish)
1. Chop carrots and onion into small pieces. (I use a food processer to help but don’t make it too small into puree)
2. Heat oil into pan and add onion until you can smell the aroma.
3. Add carrots to stir fry for few minutes then add red lentils.
4. Add chicken stock until boil.
5. After boiled, add the cumin, coriander, chili powder, paprika and chicken tikka masala powder. Stir well.
6. Turn to medium low heat and simmer for 30 minutes. Stir occasionally.
7. Use a hand held blender to smoothen the soup. Or you can use a food processor.
8. Add grinded pepper to garnish and serve.
If you do not have a hand-held blender and food processor, skip