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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.