Curried lentil and tomato soup

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Indian

Healthy options: Diabetic; Egg free; Gluten free; Lactose free; Low carb; Nut free; Vegan; Vegetarian; Healthy

Serves: 4

Type: Soup

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Photography: Richard Mortimer

By Suzanne Gibbs and Mandy Sinclair

Ingredients

1 cup (200g) split yellow lentils, rinsed, drained
1 tablespoon vegetable oil
1 teaspoon ground turmeric
2 garlic cloves, crushed
3 large tomatoes, chopped
¼ cup chopped coriander
juice of ½ lemon
1 tablespoon garam masala

Preparation method

Place lentils, oil, turmeric, garlic and 2½L water in a large saucepan. Bring to boil. Reduce heat to low and simmer for 30-35 minutes, until lentils are very soft. Add more water if needed.

Add tomato with any juice and simmer for another 25 minutes. Stir through coriander, lemon juice and garam masala. Season and serve.

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