Hot Lentil Soup

1/2 cup brown lentils
4 cups water
1 medium onion, finely chopped
1/2 teaspoon grated ginger
2 tablespoons ghee or oil
1 large potato, cut into small dice
2 large tomatoes, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon chili flakes
2 tablespoons shredded coconut
1-3 teaspoons tamarind concentrate
5 oz finely shredded cabbage
1 tablespoon chopped cilantro or mint leaves

Cook lentils in water for about 20 minutes until tender. Drain well.

Cook the onion and ginger in the ghee until deep brown. Add potato and tomatoes and cook for 5 minutes, then add spices and coconut and cook another 2-3 minutes.

Add the lentils with 4 cups water and pepper and bring to the boil. Simmer until the lentils and potatoes are beginning to break up. Add tamarind to taste and the shredded cabbage. Cook until softened.

Serve soup with chopped cilantro or mint as a garnish if you like.

Note: The dish should be quite tart in flavor. Red or yellow lentils, which require less cooking time, can be used instead of brown.