A simple, quick, healthier and cheaper than chips lunchtime curry hit!
To up your veg intake, chop a carrot and add to the pan with the lentils. Or, for a green twist, throw in a few handfuls of fresh spinach leaves or some frozen spinach cubes just before blitzing.
1 tbsp sunflower or vegetable oil
1/2 onion, finely chopped
1 clove garlic, chopped
1 inch piece of ginger, peeled and finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp paprika
1 tsp garam masala
1/4 – 1/2 tsp hot chilli powder (depending on how hot you like it)
pinch of asafoetida (optional if you can’t find it)
1/2 tbsp tomato puree
150g split red lentils
650ml vegetable stock (it’s ok to use concentrated stock or stock/bouillon cube/powder)
squeeze of lemon or lime juice
1 tbsp chopped coriander leaves (optional for serving)
dollop of natural yoghurt (optional for serving)
- Heat the oil in a saucepan and fry the onions on a low heat for a few minutes until they are soft but not brown.
- Add the garlic and ginger and cook gently for a few minutes until the harsh smells start to dissipate. Keep stirring so that they don’t burn.
- Add the spices, stir well and cook gently for a minute or so.
- Add the tomato puree, stirring whilst it cooks for another minute or so.
- Pour in the lentils and stock, bring to the boil, then reduce the heat. Simmer for 20 – 30 minutes until the lentils are soft.
- Add a pinch of salt then blitz the soup in a blender or with a stick blender.
- Taste to see if you need any more salt. Lentils can take more salt than you’d normally use to achieve a good flavour. If it’s too thick for your liking you can always add a little water at this point to achieve the consistency you like.
- Finish with a squeeze of lemon or lime to enhance the flavour.
- Pour into bowls and serve with a dollop of natural yoghurt and some fresh coriander if you wish.