Curried lentil and tomato soup

Recipe from: 18 May 2012

Ingredients 12
Servings 4
Time 01:00

Ingredients

  • 250
    ml
    red lentils
  • 1
    kg
    small Rosa tomatoes
  • 45
    ml
    olive oil
  • 1
    onion- chopped
  • 1
    clove of garlic- minced
  • 10
    ml
    cumin powder
  • 10
    ml
    coriander powder
  • 10
    ml
    mild curry powder
  • 5
    ml
    sugar
  • 1
    l
    vegetable stock
  • salt and freshly ground black pepper
  • 50
    ml
    fresh coriander leaves- chopped
 

Method

01:20
 
Soak the lentils in boiling water for an hour.

Pre-heat the oven to 200ºC. Place the tomatoes on a baking try and drizzle with 30ml olive oil. Roast in the oven for 20 minutes.

Heat the remaining 15ml olive oil in a pot and fry the onions until brown and fragrant.

Add the garlic, cumin, coriander powder, curry and sugar and fry for 2 minutes.

Drain the lentils and add to the onion mixture with the roasted tomatoes and vegetable stock. Season with salt and pepper and simmer for an hour until the lentils are cooked.

Add the fresh coriander and serve.

Reprinted with permission of Pink Polka Dot. To see more recipes, click here.


 

Read more on: boil  |  recipe  |  vegetables  |  soup
 

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