This soup is wonderfully nutritious and relieves the digestive system after Christmas Days of indulgence. It is warming and comforting, making it the ideal meal to enjoy on cold winter days.
2 medium-sized red onions
4 cloves of garlic
a sprinking of black mustard seeds
red chilli flakes
a sprig of fresh thyme
a thumb-sized piece of fresh ginger, peeled and finely cubed
2 tomatoes - diced
1kg carrots - scrubbed, topped and tailed, diced
2 sticks of fresh celery - sliced
2 potatoes, washed and diced with the peel on
two handfuls of red lentils, carefully washed
Heat the pot with the mustard seeds until they pop, add the chilli flakes and roast gently, then coat the bottom of the pot with olive oil, gently fry the onions until glazed, add the garlic and the ginger. Stir for a moment (clockwise) and then add tomatoes, carrots, celery, and potato. At this stage you can also add the sprig of thyme and the bay leaves, if you have a bit of fresh dill at hand, toss in a stalk! Then add the red lentils.
Let the flavours infuse, stirring gently for another moment, add salt and pepper. Then cover with boiling water, roughly a litre and let the soup boil up first and then simmer for approx. 45 minutes. When all vegetables and the lentils are done, take the soup off the heat take out the bay leaves and sprig of thyme, and using a stick blender, create a smooth elixir. At this stage, you might also want to readjust the seasoning.
Serve with chopped dill and freshly made bread.