Ingredients
Method
1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add cumin, ground coriander and garam masala, stirring, until fragrant. Add carrot; cook, stirring, 2 minutes.
2.Add stock and the water to pan; bring to the boil. Add brown lentils and peas; reduce heat, simmer, uncovered, 40 minutes.
3.Add red lentils; simmer, uncovered, 10 minutes or until tender.
4.Stand soup 10 minutes, then blend or process half the mixture until smooth; stir into remaining soup in pan. Stir in chopped coriander; serve with a dollop of yogurt and sprinkle with extra chopped fresh coriander, if you like.
Garam masala is a blend of spices based on cardamom, cinnamon, coriander, cloves, fennel and cumin, roasted and ground together. It is available from specialty spice shops and major supermarkets.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%