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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.