The juicy tomatoes really make this stunning Indian curry-inspired soup. I often make this thick and comforting soup recipe for a weekend lunch and freeze the rest for another day. It’s high in protein due to the lentils, has lots of vegetables and is low in fat. Once you have prepared the tomatoes and do a little chopping and frying, you can then leave it simmering away for a few hours until it’s cooked. This soup is delicious served with fresh crusty bread.
Curried Fresh Tomato and Lentil Soup
Ingredients (Serves 8-10)
- 2 red onions, peeled and finely chopped
- 2 tsp. finely chopped garlic
- 7 cm (3 in) piece ginger, peeled and finely shredded or 1 ½ tsp. minced ginger
- 2 tsp. turmeric
- 2 Tbsp. curry powder
- 1.5 kg (53 oz) juicy, ripe tomatoes
- 1 cup red lentils
- 3 tsp. chicken stock powder
- 6 cups (1440 ml) water
- 3 limes, cut into wedges
- Coriander to serve
- Heat a good dash of oil in a frying pan and cook the onions on medium-low heat for about 8 minutes or until they begin to soften.
- Add the garlic, ginger and cook for a minute.
- Add the turmeric and curry powder and cook for a further minute or until fragrant.
- Transfer to the slow cooker.
- Cut a small shallow cross just through the skin in the base of the tomatoes and cut the core out of the top. Blanch the tomatoes in boiling water for 1 minute and then plunge them into cold water. Peel away the skin.
- Chop the tomatoes quite finely and add them to the slow cooker with the lentils, stock powder and water.
- Stir to mix thoroughly and cover with the lid.
- Cook on low for 5-6 hours or high for 3-4 hours or until the lentils are tender.
- Take half of the soup out of the slow cooker and puree. Mix back in with the rest of the soup in the slow cooker.
- Serve in bowls garnished with lime wedges to squeeze into the soup, sprinkle with chopped fresh coriander.
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