Interestingly enough, I had trouble deciding what to call this one. Is it a curry, is it dahl, is it a casserole or is it really a soup? In the end, I thought I’d file this one under soup.

This very quick and simple dish is not only very delicious but low in fat and calories? Why? It’s only vegetables and spices. There’s no oil involved!

There’s no photo, because this concoction was thought up 5 minutes before starting to cook it and I basically made it in around 15 minutes before throwing it into my container and heading to work.

Try it out yourself…

Serves:

• 1 extremely large serve or 2 normal

Ingredients:

• 1 125 gram can chickpeas, use the water in your pan
  
• 4 tsp red lentils
• 1 small carrot
• 1/2 massell chicken style vegetable stock
• pinch pepper
• 2 tsp garlic
• 1 tsp ginger
• 1/2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp tamarind paste
• pinch chilli (to taste)
• 1 tsp black mustard seeds
• 1 lid full of coconut essence
• 1 cup water

Instructions:

1. Add the stock to water in a pan and dissolve.
2. Slice the carrot very thinly, adding it to the boiling water.
   
3. Add the chickpeas, ginger and garlic.
4. Add lentils and other ingredients (spices and tamarind paste).
5. Boil until lentils are soft.
6. Blend with vitamiser adding water to have a thinner consistency.