Curried Lentil and Tomato Soup

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Curried Lentil and Tomato Soup

 

 

1 cup split yellow lentils, rinsed, drained

4 teaspoons vegetable oil

1 teaspoon ground turmeric

2 garlic cloves, crushed

3 large tomatoes, chopped

1/4 cup chopped coriander (cilantro)

juice of 1/2 lemon

4 teaspoons garam masala

 

 

1. Place lentils, oil, turmeric, garlic and 2 1/2 litres/quarts water

in a large saucepan. Bring to boil. Reduce heat to low and simmer for

30 to 35 minutes, until lentils are very soft. Add more water if needed.

 

2. Add tomato with any juice and simmer for another 25 minutes.

 

3. Stir through coriander (cilantro), lemon juice and garam masala.

Season and serve.

 

 

 

TIP: you can substitute yellow split peas for the split yellow

lentils, which are also known as dhal or gram lentils. The flavour

will be a little different.

 

 

 

Serves 4.