Cooked - Dish Magazine Fragrant Spiced Indian Lentil And Vegetable Soup

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Dish Magazine Fragrant Spiced Indian Lentil And Vegetable Soup

1.0

2 tablespoons olive oil

1 tablespoon butter

2 teaspoons curry powder

2 teaspoons ground turmeric

1 teaspoon cumin seeds

1 teaspoon yellow mustard seeds

1 teaspoon ground garam masala

1 teaspoon chilli flakes

1 tablespoon grated fresh ginger

3 cloves garlic, crushed

Finely grated zest of 1 lemon

2 teaspoons honey

1 brown onion, finely chopped

800 grams Beauregard kūmara, peeled, chopped into 2cm pieces

1 large carrot, peeled, diced

1 cup red lentils

400-gram tin crushed Italian tomatoes

4 cups vegetable stock or water

Sea salt and ground pepper

Heat the oil and butter in a large saucepan and add curry powder, turmeric, cumin seeds, mustard seeds, garam masala, chilli flakes, ginger, garlic, lemon zest, and honey. Cook for 2 minutes until fragrant.
Add the onion, kūmara, and carrot. Stir until well coated.
Add the lentils, tomatoes, and stock. Season generously, bring to a boil, then reduce heat and simmer for 30 minutes until vegetables are tender.
Lightly crush some of the vegetables to give a rough-textured soup. Adjust consistency with extra stock if desired.
Ladle into bowls, garnish as preferred, and serve.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 114 weeks ago

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