Indian Tomato & Lentil Soup
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Prep: 10 mins
Cook: 30 mins
A hearty, warming blend of creamy lentils, roasted tomatoes and a curry temper.
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Ingredients you'll need
  • A 250g punnet of cherry tomatoes
  • 2 red onions
  • 1 chilli
  • A thumb of ginger
  • A pinch of curry leaves
  • A 75g bag of red lentils
  • 1 lime
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 500ml boiling water
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Halve your cherry tomatoes and arrange in a roasting dish. Set on the top shelf. Roast for 20 mins or till a little blackened around the edges, sticky and collapsing a bit.

  • 2.

    Set a pan over a high heat. Halve, peel and thinly slice your onions. Add 1 tbsp oil to the pan with the onions and a pinch of salt. Lower the heat. Cook for 5 mins. Thinly slice your chilli. Peel and grate 1 tbsp of the ginger. Add most of the chilli, the grated ginger and a pinch of curry leaves to the pan.

  • 3.

    Rinse your lentils. Add to the pan with 500 ml boiling water. Simmer for 30 mins.

  • 4.

    Swirl in your roasted tomatoes. Grate in the zest of your lime and a good squeeze of juice.

  • 5.

    Heat 1 tbsp oil in a small pan over a high heat. Add the remaining chilli slices and a pinch of salt. Fry till crisp and golden. Spoon over the soup.

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