Indian spiced red lentil soup
4
piecesServes
10
minutesPreparation Time
30
minCooking Time
Ingredients
- 3 tbsp vegetable oil
- 1 1/2 tbsp KEEN'S Traditional Curry Powder
- 1 tbsp
- 1 stalk curry leaves, leaves picked
- 1 tsp cardamom powder
- 1 tsp McCormick Cumin Ground
- 1 onion, finely chopped
- 2
- 1 tbsp McCormick Ginger Ground
- 1 long green chilli, deseeded and finely chopped
- 2-3 parsnips, diced
- 1x400 g can chopped tomatoes
- 4 cups vegetable/chicken stock or water
- 1 cup red lentils, rinsed
- 2 cups baby spinach
- 1/4 cup lemon juice
Directions
- Heat the oil in a saucepan over a medium heat, add the curry powder, mustard seeds, curry leaves, cardamom and cumin. Cook stirring for 1-2 minutes until aromatic.
- Add the onion, garlic, ginger, chilli and parsnip; cook stirring for another 2-3 minutes until softened.
- Stir through the tomatoes, and stock/water. Bring to the boil and reduce heat to a simmer, cook for 15 minutes.
- Add the lentils and cook for a further 10 minutes.
- Stir through the lemon juice and spinach, season to taste with salt and pepper.
Recipe Tip
Serving suggestion: Serve with nann bread and a dollop of natural yoghurt.
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