Pork chorizo & vegs lentil soup

1/2 cups red lentils, rinsed
1 small onion, chopped
2 Tsp curry powder, preferably Madras
1/2 Tsp salt to add Last***
1/4 Tsp turmeric
1/4 Tsp cumin seeds
2-2 1/4 cups water + extra if too thick
4 plum tomatoes, seeded and chopped, or one 14-oz. can tomatoes
1 red capsicum, washed, cut into bite size
1 leek, cut thinly, washed
2-4 pork fillets, cut long strip
1-2 Spanish Chorizo, cut thinly
3 small carrots, cut thinly
1 egg plant, cut into bite size
250 g can chickpeas, drained and washed
2 Tabsp) olive oil
3 cloves garlic, minced
2 Tsp minced fresh ginger
2 Tbsp lemon juice
4 Tbsp sugar
4 curry leaves
1 stalk spring onion to garnish

Heat oil adds onions, garlic and ginger, curry powder, turmeric, cumin seeds and curry leave cook for about 10 seconds until fragrant. Then add lentils and water in a large saucepan over low heat; bring to a simmer, stirring occasionally, until the lentils are soft about 35 minutes; then add pork and chorizo about 20 minutes to simmer; cover and the sauce has thickened.

Add carrots, leek, egg plant, capsicum and tomatoes and simmer, covered, until the vegetables are tender especially carrots, leek and egg plants, 8 to 10 minutes longer (chick peas can be put in about 5 minutes) . Remove curry leave and from heat. Stir in lemon juice, sugar and salt last. Taste and adjust seasonings with additional salt.

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