An incredibly healthy, flavourful and delicious Keralan soup. Perfect for days you feel a litttle under the weather and need a dose of nutrients.
Wash the lentils thoroughly. Cook the red lentils in a saucepan with 750ml of water, covered on low heat for 15 minutes. Once cooked, add salt and remove the lentils from the heat.
Meanwhile, peel and finely chop the ginger and de-seed and finely chop the green chilli. De-seed the dried red chillies. Set aside.
Finely chop the onion and peel and cut the potato and carrot into small chunks. Set aside.
Add the coconut oil to a large saucepan on medium heat. Once hot, add the mustard seeds and when they start to pop, add the ginger, green chilli, dried red chillies and curry leaves. Stir for 1 minute.
Next, add the onion and stir through. Next, add the turmeric and chilli powder. Next, add the chopped tomatoes. Stir through.
Add 500ml of warm water and stir through. Add the potatoes and carrots and bring to the boil. Cover and turn down the heat to a simmer for 10 minutes.
Meanwhile, wash and trim the green beans and cut into 3 cm pieces. Add the cooked red lentils and green beans. Stir through, cover and simmer again for 5 minutes more.