Rich, warming Indian spices combine with red lentils to make a nutritious, budget-friendly soup.
Serves: 4–6
INGREDIENTS
1 tablespoon olive oil
knob of butter
1 large onion, finely chopped
1 carrot, grated
2 cloves garlic, crushed
2 tablespoons tomato paste
2 teaspoons ground garam masala
1 teaspoon ground turmeric
¾ cup red lentils
1 x 400 gram tin crushed tomatoes
4 cups chicken or vegetable stock
½ cup coconut cream
sea salt and freshly ground pepper
To serve
wilted spinach or silverbeet, hot
¼ cup coconut cream
¼ cup toasted pumpkin seeds
METHOD
Heat the oil and butter in a large saucepan and add the onion, carrot and garlic with a good pinch of salt. Cover and cook for 10 minutes until tender, stirring occasionally. Add the tomato paste, garam masala and the turmeric and cook for 1 minute to toast the spices, stirring constantly. Add the red lentils, tomatoes and stock.
Season and bring to the boil then reduce the heat and simmer gently for 20 minutes or until the lentils are tender, stirring occasionally so the lentils don’t catch on the base of the pan. Stir in the coconut cream.
To serve: Divide the soup between bowls and top with a pile of greens, a drizzle of coconut cream and the pumpkin seeds.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.