Indian Spiced Tomato Soup
Warm up with a bowl of hearty and fragrant spiced vegetable and lentil soup. This recipe combines a medley of colorful vegetables with aromatic spices like garam masala and chili flakes, creating a comforting and nutritious dish. Garnish with a dollop of creamy yogurt for a finishing touch.
— Constant Cookbook
Ingredients
- 1 onion , roughly chopped
- 2 tsp garam masala
- pinch chilli flakes
- 2 tbsp red lentils
- 1 x 400g tin chopped tomatoes
- 500ml vegetable stock
- ½ bunch coriander , chopped
- natural yogurt , to serve (optional)
Instructions
- Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
- Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 445 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.14 milligram of sodium
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