serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
"I am a survivor of life. My long journey began at the age of five years old in the war-torn country of Sudan. My father was a university professor where he entered politics to extend support and advocacy to the people of Sudan, especially for the marginalised communities. In a country facing war, it was dangerous to be aligned with any movement or group that was perceived as a threat to the government. People were accused of either being with the government or being with the rebels, and both sides would commit unimaginable atrocities against their own people. We had to hastily escape Sudan because my father was targeted due to his political involvement. My mother and siblings stayed behind in Sudan.
Now, I am a public educator, a national refugee ambassador, an author and a researcher. I have been teaching high school students for the past 10 years. My students have diverse journeys. Some of them are refugees and have taken similar journeys to mine when I was younger."
Ingredients
- 1 cup red lentils
- 1 tbsp coconut oil or oil of choice
- 1 large onion, diced
- 3 cloves garlic, minced
- ½ tsp coriander
- ½ tsp cumin
- 1 piece chicken stock or vegetable stock
- 1 cup chicken broth (or vegetable broth)
- 2 cups water
- Salt and pepper to taste
- Handful freshly cut coriander
Soaking time 30 mins.
Instructions
- Rinse the lentils and soak them in water for 30 minutes.
- Heat the oil in a medium-sized pot over medium heat. Add the onions and lightly fry.
- Stir in garlic and cook for 1-2 minutes.
- Stir in coriander, cumin, salt, and pepper. Cook for another 2 minutes.
- Stir in the chicken broth, water and lentils. Cook for 15-20 minutes or until the lentils are very soft.
- Towards the end of cooking, stir the soup, lightly mashing the lentils against the side of the pan.
- Ladle into bowls and sprinkle with coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
"I am a survivor of life. My long journey began at the age of five years old in the war-torn country of Sudan. My father was a university professor where he entered politics to extend support and advocacy to the people of Sudan, especially for the marginalised communities. In a country facing war, it was dangerous to be aligned with any movement or group that was perceived as a threat to the government. People were accused of either being with the government or being with the rebels, and both sides would commit unimaginable atrocities against their own people. We had to hastily escape Sudan because my father was targeted due to his political involvement. My mother and siblings stayed behind in Sudan.
Now, I am a public educator, a national refugee ambassador, an author and a researcher. I have been teaching high school students for the past 10 years. My students have diverse journeys. Some of them are refugees and have taken similar journeys to mine when I was younger."
