Spiced Lentil Soup

A community recipe by StoupaTart

Not tested or verified by Nigella.com

Introduction

I never weigh or measure when making soup - after all you might like it thicker or thinner than I do. Bear in mind, though, that you can add more water and flavour at the end, but it's not so easy to take it out.

Ingredients

Serves: 4-6

butter (a little, or oil - for frying)
2 finely diced onions
2 inely diced carrots
2 large ripe tomatoes (skinned and roughly chopped)
1 tablespoon vindaloo curry paste (Patak's, or Madras curry powder)
1 teaspoon cumin seeds (approximately)
1 cup lentils (any kind)
sea salt (to season)
sugar (to season)

Method

Spiced Lentil Soup is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sweat the onion & carrot in oil or butter for 10 minutes.

Add the curry paste or powder & the cumin. Cook for 2 minutes more.

Stir in the lentils. Turn up the heat & add the tomatoes. Stir & mush them around for a few minutes.

Add boiling water and simmer until the lentils are soft.

Add salt & sugar to taste.

Additional Information

If you live in England where the tomatoes have no flavour, you might want to add a bit of Marigold powder at the end. Alternatively, use tinned tomatoes instead.