Ready in 1 hour
This hearty soup, very warming for winter days, is best made the day befoer to allow the flavour of the spices to infused
"This was easy to make. I stayed with the recipe for spices. In the end, I added 500 ml (2 cups) of chicken broth to change it from a stew to a soup. The alternative would be to use it on top of Basmati rice as a sauce."
1 Heat the oil in a large pan, add the onion, carrots and celery and fry for 5 minutes, stirring frequently.2 Add the garlic, curry powder to taste, cunin and coriander, and fry for an additional 2 minutes, then poru in the stock followed by the tomato past lentils, grated potatoes.3 Bring the soup to the boil and simmer for 30-40 minutes, until the lentils and begetables art cooled. Season generously to taste before serving with hot chapatis for an authentic Asian dish
Beckycichos 2y agoSo delicious! I leave out the potatoes.
Chenoa-5 2y agoCan add coconut for garnish also, is really yummy!
rebeccaberry 3y agoSimple, inexpensive and delicious. I added a couple of red peppers in for extra kick. Feel free to leave out the potatoes.
wyattj 4y agoThis was easy to make. I stayed with the recipe for spices. In the end, I added 500 ml (2 cups) of chicken broth to change it from a stew to a soup. The alternative would be to use it on top of Basmati rice as a sauce.
Catrac 5y agoNice, would cook it again
stczetli 9y ago
exp_lauren 9y agoA good, hearty soup. To simplify, I've tried it with canned, diced potatoes insead of the grated potoates (19oz 540ml size). Still good. With smallish red lentils, 100g is equivalent to approx 2/3 cup.
rainbowbrush 9y ago[I posted this recipe.]