The most amazing thing about being a creative millennial is that we easily get bored with eating the same boring food over and over again! This was the case with my friend Ithan, who has been complaining about being bored with the predictability of his meals from rice and ugali to spaghetti or chapati with a very limited variety of sides to have them with.
I also get bored with the same old starches and same old sides and I’ll be sharing a series of posts on how to make normal Kenyan food more exciting. For starters, who said that we always have to have a main starch for every meal?
Today I’ll be showing you how to make an amazing soup with lentils (also referred to as Kamande). Lentils are packed with protein and I find them the most flavourful lentils in the market. I like that I can cook them at short notice, unlike other grains that I have to boil for hours on end before I can actually cook them. They are also pocket-friendly and available in all supermarkets within Nairobi!
I love my soups with extra flavour and spice and in this recipe, I added spring onions, soy sauce and ginger-garlic for extra flavour and chilli, cumin and coriander powder for spice. Coriander and cumin are my go-to spices for all my vegetable meals.
You can enjoy this sumptuous bowl of soup on its own or with some crunchy croutons.
What you need:
1 Cup dried lentils
1 Tablespoon of cooking oil
3 Garlic cloves, minced
Ginger, the size of your thumb, minced
1 Large onion, chopped
1 Large carrot, cubed
2 tomatoes, chopped
½ teaspoon cumin powder
½ teaspoon coriander powder
1 local Chilli Chopped
3 Tablespoon Soy Sauce
3 stems of spring onions chopped
2 cups hot water
2 cups of vegetable stock (water will also do)
Salt to taste
How to make it:
In a bowl, place the dry lentils and pour the hot water and set aside.
On a medium flame, heat up the cooking oil.
Add the chopped onion and stir until soft.
Add the minced garlic and ginger. Stir till fragrant.
Add the chopped tomatoes, cumin powder, coriander powder and chilli. Stir and allow to simmer until the tomatoes turn into a paste.
Add the chopped carrot and stir.
Add 2 cups of vegetable stock and bring to a boil.
Add the soaked lentils and soy sauce. Bring them to boil then simmer for 20 minutes. Add more stock if the liquid reduces too much.
Add the spring onions and stir before removing the pot from the heat.
Serve hot with croutons