For a warming, satisfying meal on a cold day, this lentil dish is packed full of taste and goodness.
125 g (4 1/2 oz) 1/2 cup red lentils 2 tsp vegetable oil
1 large onion, chopped finely
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato puree (paste)
1 litre (1 3/4 pints) 4 1/2 cups Fresh Vegetable Stock
about 350 g (12 oz) can sweetcorn, drained
salt and pepper
1 large onion, chopped finely
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato puree (paste)
1 litre (1 3/4 pints) 4 1/2 cups Fresh Vegetable Stock
about 350 g (12 oz) can sweetcorn, drained
salt and pepper
To serve
low-fat natural (unsweetened) yogurt
chopped fresh parsley
warmed pitta (pocket) bread
chopped fresh parsley
warmed pitta (pocket) bread
method
1. Rinse the red lentils in cold water. Drain the lentils well and put to one side.
2. Heat the oil in a large non-stick saucepan and fry the onion and garlic gently until softened but not browned.
3. Stir in the cumin, coriander, garam masala, tomato puree (paste) and 4 tablespoons of the stock. Mix well and simmer gently for 2 minutes.
4. Add the lentils and pour in the remaining stock. Bring to the boil, reduce the heat and simmer, covered, for 1 hour until the lentils are tender and the soup thickened. Stir in the sweetcorn and heat through for 5 minutes. Season well.
5. Ladle into warmed soup bowls and top each with a spoonful of yogurt and a sprinkling of parsley. Serve with warmed pitta (pocket) bread.
2. Heat the oil in a large non-stick saucepan and fry the onion and garlic gently until softened but not browned.
3. Stir in the cumin, coriander, garam masala, tomato puree (paste) and 4 tablespoons of the stock. Mix well and simmer gently for 2 minutes.
4. Add the lentils and pour in the remaining stock. Bring to the boil, reduce the heat and simmer, covered, for 1 hour until the lentils are tender and the soup thickened. Stir in the sweetcorn and heat through for 5 minutes. Season well.
5. Ladle into warmed soup bowls and top each with a spoonful of yogurt and a sprinkling of parsley. Serve with warmed pitta (pocket) bread.
serving amount
serves 4
rate this recipe
6.5
out of 10
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