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
- 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.
- Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk and bring the boil.
- Reduce the heat and simmer for 25-30 minutes until the lentils are tender and cooked.
- Season to taste and spoon the soup into a warm tureen. Garnish and serve with warm naan bread.
From What’s Cooking Vegetarian