Apologies for the lack of photo with this one, but I ate most of it before I had a chance to take a snapshot.

My family make a lot of curries because of my mum’s origins to Sri Lanka.  Most people don’t pick she’s Sri Lankan, due to the fact she’s from Dutch descent.  What that means is that we like our curries hot, and, I mean chilli hot!

Whilst putting these recipes up and when serving curries at dinner parties, I make them mild for those who are not chilli-orientated to be able to eat this.  But this, like many of my other curry recipes deserves a little extra red heat for the taste buds!

If you can handle the heat, I say, bring it on with the fresh coriander for a tear-jerking, mouth burning soup for Winter or an excuse to have a beer to cool it down in Summer.

Serves:

• 8 cups

Ingredients:

• 1/2 tsp tumeric powder
• 3 tsp garlic mince
• 1 onion, roughly diced
• 2 cans lentils, drained
• 1 tsp salt
• 2 tbs lemon juice
• 1 tab of vegetarian “chicken” stock
• 1 tbs mustard seeds
• handful fresh coriander roughly chopped
• 7 cups water
• 1 tbs roasted curry powder (Indian or Sri Lankan versions, not Keens curry powder)
• 1/2 tsp white pepper
• 1 tbs olive oil
• 1/2 tsp chilli paste
• 2 hot chillies, finely sliced

Instructions:

1. Saute the onions in the pot with the olive oil.
2. Combine all other ingredients minus the fresh coriander and chilli and bring to the boil.
3. Simmer for 1 hour.
4. Upon serving, add the fresh coriander and chilli.