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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!