Rich, warming Indian spices combine with red lentils to make a nutritious, budget-friendly soup.
Serves: 4–6
INGREDIENTS
1 tablespoon olive oil
knob of butter
1 large onion, finely chopped
1 carrot, grated
2 cloves garlic, crushed
2 tablespoons tomato paste
2 teaspoons ground garam masala
1 teaspoon ground turmeric
¾ cup red lentils
1 x 400 gram tin crushed tomatoes
4 cups chicken or vegetable stock
½ cup coconut cream
sea salt and freshly ground pepper
To serve
wilted spinach or silverbeet, hot
¼ cup coconut cream
¼ cup toasted pumpkin seeds
METHOD
Heat the oil and butter in a large saucepan and add the onion, carrot and garlic with a good pinch of salt. Cover and cook for 10 minutes until tender, stirring occasionally. Add the tomato paste, garam masala and the turmeric and cook for 1 minute to toast the spices, stirring constantly. Add the red lentils, tomatoes and stock.
Season and bring to the boil then reduce the heat and simmer gently for 20 minutes or until the lentils are tender, stirring occasionally so the lentils don’t catch on the base of the pan. Stir in the coconut cream.
To serve: Divide the soup between bowls and top with a pile of greens, a drizzle of coconut cream and the pumpkin seeds.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.