Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 23

This soup is so warming and comforting! It’s also a really good base for a simple dhal recipe – just add less stock (about 750ml/1¼ pints in total) and simmer until tender and thick. It also freezes really well as a soup or as dhal.

 Preparation time:

 5 minutes

 Cooking time:

 35 minutes

 Serves 6

 2 tbsp vegetable oil

 1 large onion, peeled and diced

 1 garlic clove, peeled and chopped

 1–2 tbsp medium curry paste

 2 x 400g tins chopped tomatoes

 250g (9oz) red lentils, rinsed

 1.5 litres (2½ pints) vegetable stock

 Fresh coriander, to garnish

 To serve

 Natural yoghurt

 Warmed Indian bread

Warm the vegetable oil in a large, heavy-based pan or casserole dish over a high heat. Add the onion and cook for 5 minutes until golden.

Add the garlic and curry paste and cook for 1–2 minutes until the onion is coated.

Add the tomatoes, lentils and stock. Stir well and bring to the boil. Reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender.

Ladle into bowls and garnish with plenty of coriander. Serve with spoonfuls of yoghurt and warmed Indian bread.