Recipe

Curried lentil and tomato soup

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Curried lentil and tomato soup
  • 1 cup (200g) split yellow lentils, rinsed, drained
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground turmeric
  • 2 clove garlic, crushed
  • 1 1/2 litre water
  • 3 large tomatoes, chopped
  • 1/4 cup chopped coriander
  • 1/2 lemon, juiced
  • 1 tablespoon garam masala

Method

Curried lentil and tomato soup
  • 1
    Place lentils, oil, turmeric, garlic and 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.
  • 2
    Add tomatoes and simmer for another 25 minutes. Stir through coriander, lemon juice and garam masala. Season and serve.

Notes

For a less earthier flavour, swap yellow lentils for yellow split peas.

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