Spicy Lentil & Tomato Soup
This soup is nice and chunky and the tomatoes give it a tangy flavour which works well with the ginger and chillies. It is good for cooking on a budget and is quick and easy. This dish is similar to the dal, but with more chunks and a punchy flavour.
You can be creative with this soup and add more or less of any of the spices depending on personal preference and if you make a big batch it can be stored in the fridge for 3 days in an airtight container… perfect for a quick lunch or supper!
You can be creative with this soup and add more or less of any of the spices depending on personal preference and if you make a big batch it can be stored in the fridge for 3 days in an airtight container… perfect for a quick lunch or supper!
Ingredients
- 2 cups red lentils washed
- enough water to cover the lentils
- 1 tbsp turmeric
- 1 tbsp ground coriander
- 1 thumbsize piece ginger grated
- 1 tbsp oil (I use Olive Oil)
- 4 cloves
- 1 red onion chopped
- 5 cloves garlic chopped
- 3 birdeye green chillies
- 1 tsp ground cumin
- 1 tsp hot curry powder
- 1 tsp course ground black pepper
- 1 400g tin tomatoes
- 1 handful fresh coriander chopped
Instructions
- Put lentils in pan and cover with cold water.
- Add turmeric, ground coriander and ginger and bring to a boil – then simmer for 10 minutes.
- Meanwhile heat the oil in a frying pan with the cloves.
- Add the onions to the oil and fry for 5 minutes over a gentle heat.
- Add all the garlic, chillies and spices to the oil and fry for a further 2 minutes until it becomes fragrant.
- Add the chopped tomatoes to the fried onion mixture and give everything a stir.
- Scoop any froth from the top of the lentils and add these to the tomato mixture and stir again.
- Cook for a further 10 minutes over a low heat to allow the soup to thicken.
- Add the chopped coriander.
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