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1 oz (25 g) butter

2 garlic cloves, crushed

1 onion, chopped

1/2 tsp turmeric

1 tsp garam masala

1/4 tsp chilli powder

1 tsp ground cumin

2 lb 4 oz (1 kg) canned, chopped tomatoes, drained

1 cup or 6 oz (175 g) red lentils

2 tsp lemon juice

1 pint or 2 1/2 cups (600 ml) vegetable stock

1/2 pint or 1 1/4 cups (300 ml) coconut milk (or skimmed milk for a healthier option)



chopped coriander (cilantro) and lemon slices, to garnish

naan bread, to serve



  1.    Melt the butter in a large saucepan and sauté the garlic and onion for 2-3 minutes, stirring. Add the spices and cook for a further 30 seconds.
  1.    Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk and bring the boil.
  1.    Reduce the heat and simmer for 25-30 minutes until the lentils are tender and cooked.
  1.    Season to taste and spoon the soup into a warm tureen. Garnish and serve with warm naan bread.


From What’s Cooking Vegetarian

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