Ingredients
Scale
- 25g (1 oz) butter
- 2 garlic cloves
- 1 onion, peeled and finely chopped
- 2.5ml (½ tsp) turmeric
- 5ml (1 tsp) garam masala
- 1.25ml (¼ tsp) chili powder
- 5ml (1 tsp) ground cumin
- 1 x 400g (14 oz) tin chopped tomatoes
- 175g (6 oz) red lentils
- 10ml (2 tsp) lemon juice
- 600ml (1 pint) vegetable stock
- 300ml (½ pint) coconut milk
- salt and freshly ground pepper
- chopped fresh coriander
- naan bread, to serve
Instructions
- Melt the butter in a large saucepan and add the garlic and onion. Cook for 2-3 minutes and then add all the spices. Cook for a further 30 seconds.
- Stir in tomatoes, red lentils, lemon juice, vegetable stock, and coconut milk and bring to the boil.
- Simmer for 30 minutes until lentils are tender, adding extra hot water if necessary. Season to taste and then serve sprinkled with the chopped fresh coriander.
Notes
- Serve with toasted naan breads for ducking in your soup.
-
If you like your soup smooth, you’re welcome to blend it; otherwise keep it chunky!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Sugar: 1.7 g
- Sodium: 210 mg
- Fat: 5.6 g
- Saturated Fat: 3 g
- Carbohydrates: 27.6 g
- Fiber: 5.1 g
- Protein: 9.5 g
- Cholesterol: 10 mg