Curried lentil and tomato soup
Preparation time: 01:00
Cooking time: 01:20
Ingredients
250 ml red lentils
1 kg small Rosa tomatoes
45 ml olive oil
1 onion- chopped
1 clove of garlic- minced
10 ml cumin powder
10 ml coriander powder
10 ml mild curry powder
5 ml sugar
1 l vegetable stock
salt and freshly ground black pepper
50 ml fresh coriander leaves- chopped
Method
Soak the lentils in boiling water for an hour.
Pre-heat the oven to 200ºC. Place the tomatoes on a baking try and drizzle with 30ml olive oil. Roast in the oven for 20 minutes.
Heat the remaining 15ml olive oil in a pot and fry the onions until brown and fragrant.
Add the garlic, cumin, coriander powder, curry and sugar and fry for 2 minutes.
Drain the lentils and add to the onion mixture with the roasted tomatoes and vegetable stock. Season with salt and pepper and simmer for an hour until the lentils are cooked.
Add the fresh coriander and serve.
Reprinted with permission of Pink Polka Dot. To see more
recipes, click here.
Servings: 4
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