Comforting Main Indian

Spiced carrot and lentil soup

Name: Spiced carrot and lentil soup
Yield: 6
Cuisine: /indian
Ingredients: 1 tbs extra virgin olive oil; 1 onion, chopped; 3 garlic cloves, chopped; 1 tbs grated ginger; 1 long red chilli, seeds removed, chopped; 2 tsp mild curry powder; 2 tbs tomato paste; 750g carrots, chopped; 1/2 cup (100g) dried red lentils, rinsed, drained; 400g can chopped tomatoes; 1L (4 cups) vegetable stock; Juice of 1 lemon; Fried curry leaves, fried garlic slices, fried shredded ginger, lime wedges and roti, to serve

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by Valli Little

delicious. team

May 18, 2016

This spicy carrot and lentil soup is an easy and healthy winter warmer. Serve on its own with a warm roti, or as a starter to an Indian feast.

1 tbs extra virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 tbs grated ginger
1 long red chilli, seeds removed, chopped
2 tsp mild curry powder
2 tbs tomato paste
750g carrots, chopped
1/2 cup (100g) dried red lentils, rinsed, drained
400g can chopped tomatoes
1L (4 cups) vegetable stock
Juice of 1 lemon
Fried curry leaves, fried garlic slices, fried shredded ginger, lime wedges and roti, to serve

Method

1.

Heat oil in a pan over medium heat. Add onion, garlic, ginger and chilli, and cook, stirring, for 3-4 minutes until soft. Add curry powder and tomato paste, and cook for a further 1 minute or until fragrant. Add carrots and lentils, stir, then add tomatoes, stock and 1L (4 cups) water. Season.
2.

Increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, for 35-40 minutes until carrots are tender. Cool slightly, then blend using a stick blender until smooth. Stir in lemon juice.
3.

Serve soup with curry leaves, garlic, ginger, lime wedges and roti.