- 75g red lentils
- 1 onion
- A thumb of ginger
- 1 garlic clove
- 400g vine tomatoes
- 1 tbsp mild curry powder
- 200ml coconut milk
- 1 tsp black mustard seeds
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 600ml hot water
- Large pan with lid
- Measuring jug
- Small frying pan
- 1.
Tip the dried red lentils into a bowl and cover with cold water. Leave to soak while you prepare the rest of the ingredients.
- 2.
Peel and finely chop the onion. Warm a pan on a medium heat for 2 mins then drizzle in 1 tbsp olive oil. Add the onion, season with salt and pepper and fry for 6 mins, stirring now and then, till lightly browned.
- 3.
While the onion fries, peel and grate the ginger and garlic. Chop the tomatoes into small chunks.
- 4.
After 6 mins, add the ginger, garlic, tomatoes and 1 tbsp mild curry powder to the pan. Stir and cook for 5 mins till the tomatoes have softened. Meanwhile, fill and boil the kettle.
- 5.
Drain and rinse the lentils then add them to the pan. Pour in the tin of coconut milk along with 600ml hot water from the kettle. Add a pinch of salt and pepper, then pop on a lid. Simmer for 15 mins till the lentils are tender.
- 6.
While the soup simmers, warm 1 tbsp olive oil in a small frying pan on a medium heat. Add 1 tsp black mustard seeds with a pinch of salt and fry for 2 mins till the seeds start popping. Tip the sizzled seeds and their oil into a small bowl.
- 7.
Taste and add more salt or pepper if you think it needs it. Ladle the soup into warmed bowls and top with the mustard seeds and oil to serve.
- Tip
Eat Me, Keep Me
This soup can be stored in the fridge for up to 3 days, or you can freeze it for up to 3 months. Stir in the mustard seeds and oil, then divide it into portions, cool completely then chill or freeze. Defrost overnight and reheat till piping hot. Top with the seeds before serving.