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Curried fresh tomato and lentil soup
- 20 minutes
- in the slow cooker: low 5-6 hours, high 3-4 hours
- 8-10
Choose juicy, ripe tomatoes to make this stunning-tasting, Indian curry-inspired soup.
Ingredients
- 2 red onions, peeled and finely chopped
- 2 teaspoons minced garlic
- 7 cm piece ginger, peeled and finely shredded or 1½ tablespoons minced ginger
- 2 teaspoons ground turmeric
- 2 tablespoons curry powder
- 1.5 kilograms juicy, ripe tomatoes
- 1 cup red lentils
- 3 teaspoons vegetable or chicken stock powder
- 6 cups water
Method
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Heat a good dash of oil in a frying-pan and cook the onions for about 10 minutes or until they begin to soften. Add the garlic, ginger, turmeric and curry powder and cook a further 2-3 minutes or until fragrant.
- Transfer to the pre-warmed slow cooker.
- Cut a small shallow cross, just through the skin, in the base of the tomatoes and cut out the core in the top. Blanch the tomatoes in boiling water for 1 minute and then plunge into cold water. Peel away the skin.
- Chop the tomatoes roughly and add to the slow cooker with the lentils, vegetable or chicken stock powder and water. Stir to mix evenly and cover with a lid.
- Cook on low for 5-6 hours or on high for 3-4 hours, or until the lentils are tender.
- Serve in wide bowls garnished with lime wedges to squeeze into the soup, chopped fresh coriander to sprinkle in, and piles of crisp poppadoms, if wished.
Comments (2)
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Would it be possible to substitute the fresh tomatoes for canned whole/chopped tomatoes ?
Hi Pippa. Allyson is still on tour so I have asked her advice on this one. Yes you can used canned tomatoes, you will need 500grams juicy,ripe tomatoes, blanched, skinned and chopped plus for good flavour add a tablespoon of tomato paste if possible. Jo, on behalf of Allyson.