Season: All year
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
Equipment
- 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
Ingredients
- 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
What to do
- 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.
