Spicy lentil soup

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.

 

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