Lentil and tomato soup with garam masala recipe

22 ratings

Ingredients

If you don't have red lentils, you can try using green lentils instead

of the reference intake
Carbohydrate 56.8g Protein 21.3g Fibre 9.3g

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.