107. Kenyan Lentil Soup with Buttered Bread



Lentil soup is a hearty and nutritious dish enjoyed in many Kenyan homes, especially during the cold season or for light dinners. Lentils (locally known as dengu) are rich in protein and easy to cook. This version is flavored with common Kenyan ingredients like tomatoes, onions, garlic, and spices, and served with warm buttered bread for a comforting meal.

Ingredients

For the lentil soup

  • 1 cup dry green or brown lentils (dengu), rinsed
  • 1 medium onion, chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil or butter
  • 1 teaspoon curry powder or garam masala
  • 1/2 teaspoon turmeric (optional)
  • 4 cups water or broth
  • Salt and black pepper to taste
  • Fresh coriander (dhania) for garnish

For the buttered bread

  • 4 slices of bread (white, brown, or your choice)
  • 2 tablespoons butter (softened)

Method 

  1. In a pot, bring the lentils and water or broth to a boil.
  2. Reduce heat and simmer for 25 to 30 minutes or until soft. Set aside.
  3. In a separate sufuria or pan, heat oil or butter over medium heat.
  4. Add onions and sauté until soft. Add garlic and cook for 1 minute.
  5. Add chopped tomatoes and cook until they soften into a sauce.
  6. Stir in curry powder, turmeric, salt, and pepper. Cook for 2–3 minutes.
  7. Add the cooked lentils (with their broth) to the tomato-onion mixture.
  8. Simmer for 10 to 15 more minutes to let the flavors blend. Add water if it gets too thick.
  9. Taste and adjust seasoning. Garnish with fresh coriander.
  10. Spread butter on both sides of the bread slices.
  11. Toast on a pan or skillet until golden brown and crisp, or warm in the oven.
  12. Ladle hot lentil soup into bowls and serve with buttered bread on the side.



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