Lentil and tomato soup with garam masala recipe

20 mins to prepare and 45 mins to cook


  • 400ml passata

  • 1 onion, finely chopped

    • For the sauce
    • 2 cloves garlic, minced

    • 250g red split lentils

    • 1tsp ground cumin

    • 2tsp garam masala

    • 1.2l vegetable stock

    • salt

    • pepper

    • 50ml single cream

    • 1 slice rye bread, cut into large croutons

    • 200g green lentils

    Heat 30ml of the olive oil in a large saucepan over a moderate heat. Sweat the onion for 4-5 minutes, stirring occasionally, until softened. Add the garlic, cook for 1 minute, then add the cumin and garam masala. Stir well and cook for 1-2 minutes over a reduced heat, then stir in the passata, mixing well.

    Add the lentils at this point, then cover with the stock. Increase the heat and bring to a vigorous boil. Boil for 5 minutes, then reduce to a simmer for 20-25 minutes. Remove from the heat and puree using a stick blender until smooth. Return to the heat, adjust the seasoning and stir in the cream, keeping the soup over a low heat.

    Meanwhile heat the remaining olive oil in a frying pan over a moderate heat and toast the rye bread for 2-3 minutes, tossing occasionally until golden and crispy. Drain on kitchen paper. Ladle the soup into serving bowls and garnish with the croutons and a few split lentils if using.

    Source: realfood.tesco.com

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