Fragrant and inviting, full of body and ending with a lovely tang - this combination will hit the spot when you feel like some spices and an Indian touch, and just something a little different in a hearty soup. Is a meal in itself or small cupfuls can be enjoyed as a starter to an Indian feast.
"Given to me by an impecunious Canberra student who wanted to eat sensibly at a low cost and to keep her warm when studying in the Canberra winter"– Lisa Gunthorpe.
Pictured: Indian-style Lentil Soup
1 tbsp peanut oil
1 medium onion, roughly chopped
2 cloves garlic, roughly chopped
4cm piece ginger, peeled and roughly chopped
¼ cup (60ml) mild curry paste
2 medium potatoes (400g), roughly chopped
1 medium carrot, chopped
1.5 litres (6 cups) chicken stock
1 cup (200g) red lentils
1 cup coconut milk
1 tbsp lime juice
2 tbsp coriander leaves, roughly chopped
Heat oil in large pan, add onion, garlic and ginger and cook til soft.
Add curry paste and cook, stirring, til fragrant.
Add potatoes, carrot, stock, and lentils and simmer, covered, for 15 minutes or til lentils are soft.
Blend soup mixture and return to pan.
Add coconut milk and lime juice, stir over low heat til heated through.
Garnish with coriander and serve with naan bread.
Serves 4 - 6