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Indian spiced red lentil soup
3 tbsp vegetable oil
1 1/2 tbsp
KEEN'S Traditional Curry Powder
1 stalk curry leaves, leaves picked
1 tsp cardamom powder
McCormick Cumin Seeds Ground
1 onion, finely chopped
McCormick Cloves Whole
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
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.
Serving suggestion: Serve with nann bread and a dollop of natural yoghurt.
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