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Put the oil in a large saucepan over a medium-high heat. Add the chilli, cumin and ginger. Stir well.
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Add the marrow and onion, and stir again to coat everything in the oil.
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Leave for a few minutes until sizzling hot, then turn the heat down to medium-low, cover and leave to cook gently for 15-20 minutes.
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Add the stock and lentils and simmer for another 20-25 minutes, until the lentils are fully cooked.
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Leave to cool slightly, and then process until really smooth, using a food processor or hand blender. Add salt (if needed) and freshly ground black pepper to taste.
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Serve piping hot in warm bowls (re-heat if necessary). If you fancy, you can add some chilli slices, or drizzle over some chilli oil.
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