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Recipe - Curried Red Lentil Soup

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This recipe is inspired by the Indian dish Dhal, and results in a simple, tasty and hearty winter warmer. 

 
Ingredients

Serves 4

• 1 Tbsp. Oil
• 1 onion, peeled and finely chopped
• 1 Tsp. garlic paste
• 2 Tsp. ginger paste
• 1 long green chili, finely chopped
• 2 Tsp. curry powder
• 1 ripe tomato, chopped
• 1 cup dried red lentils
• 1 Ltr. water
• 4 Tsp. chicken flavoured stock powder
• 1/2 Tsp. salt or to taste

 
Method

• In a large saucepan, sauté the onions, garlic, ginger and green chili in the oil until the onions are soft.
• Add the curry powder and cook until fragrant (30 seconds)
• Add the tomato, red lentils, water and chicken stock powder and simmer for 30 minutes or until the lentils are cooked.  Salt to taste.

 
About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• I used the "Keens" curry powder brand.
• Red lentils are one of the quickest dried legumes to cook. 
• If you are reheating this soup you may need to add a touch of extra water as it thickens as it cools

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