Spicy lentil soup

Type: Soups

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: onions, garlic, chilli, tomatoes, coriander

Recipe source: Adapted from a recipe by the Stephanie Alexander Kitchen Garden Foundation

• metric measuring spoons & cups
• chopping boards & non-slip mats
• 1 medium knife
• large saucepan
• small non-stick frying pan
• mortar & pestle
• scales
• food processor
• spatula
• serving bowls

• 4 small onions
• 1 clove garlic
• ¼ cup oil
• 1 tbsp cumin seeds
• 1 tbsp garam masala
• ½ chilli
• 500 g red lentils
• 400 g passata, 6 fresh tomatoes
• ½ cup tomato paste
• 2 L stock or water
• 2 tbsp maple syrup
• Handful coriander leaves
• 400 g tin coconut milk

• Set out your ingredients.
• Dry roast the cumin seeds in the frying pan until fragrant. Grind in the mortar and pestle.
• Peel and chop the onions and garlic.
• Cut the chilli in half lengthways and remove the seeds. Chop finely.
• Heat the oil in the large pot. Add the onion, garlic, cumin, garam masala, chilli and red lentils.
• Cook for 5 minutes. Add the rest of the ingredients except for the coriander and coconut milk, and simmer for 40 minutes.
• Add the coriander and coconut milk and blend to a thick soup before serving.