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Jul '11

Recipe: Spicy Tomato & Red Lentil Soup

I’m kinda hooked on this magazine right now, recipes+ I think it comes out monthly and I’m always sure to throw it in the basket.  I’ve been trying to do less pasta and rice dishes with our dinners, no bread sides. 

Instead I’ve been making a salad with every dinner and learning how to make some soups from scratch.  Beans, veges, some meat, but mostly just good and warm and yummy soups. 

I’ve used the slow cooker, but this was a super-fast and super-tasty soup that is ready in just 30 minutes.  It turned out perfect, we served with our regular salad and a beautiful ginger pork roast off the barby.  Enjoy, this recipe comes from the August 2011 issue of recipes+.

Serves 4 – Prep 10 minutes – Cook 20 minutes

1 Tbsp Vegetable or Olive Oil
1 small brown onion, finely chopped
1 clove garlic, diced
1 Tbsp Red Curry paste
400g can diced tomatoes
1 litre (4 cups) salt-reduced vegetable stock
1 cup split red lentils (I used a can of organic lentils)
1 Tbsp extra virgin olive oil
1.3 cup corsely chopped coriander (cilantro)


 1. Heat oil in a large saucepan over moderate heat. Add onion and garlic, cook and stir for 2 minutes or until soft.  Add curry paste, cook and stir for 1 minute or until fragrant.

2. Add tomato, stock and lentils.  Bring to the boil. Reduce heat: simmer, partially covered, for 12 minutes or until entils are just soft.

3. Sprinkle soup with coriander.

Nutrition/serve: 2118kj, 23g protein; 12g fat (2g sat); 70g carbohydrate; 13g fibre.

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