Lentil Soup

Soups are another current addiction. I like them hot, I like them cold. I like them in all colours of the rainbow (though I am partial to green and red/ orange). This is my take on the classic French Lentil Soup.

Fry 1 medium onion (chopped fine), 1 medium carrot (diced) and 1 large bay leaf, in a tsp of butter till the onions turn transparent. Add 1 measure red lentils, 1 cup chicken stock, 1 tsp red chilli powder, and cook for 30 minutes, till the lentils turn soft (or you can pressure cook it- I didn't).
Add tamarind pulp (recipe called for lemon juice, but I went with gut), remove the bay leaf, and blend till smooth.
Add salt to taste. Crumble some paneer and garnish with paneer before serving.