Indian lentil soup with zesty yoghurt and Bellbird bread

Cook time: 40 minutes

single, couple, family

Ingredients

Ingredient
Couple
Family
Carrots
Couple
2
Family
3
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Olive oil^
Couple
60 ml
Family
75 ml
Tomatoes
Couple
1 tin
Family
2 tin
Water
Couple
3 tins
Family
4 tins
Brown lentils
Couple
1 bag
Family
1 bag
Indian soup spice
Couple
1 packet
Family
1 packet
Zesty yoghurt
Couple
1 pottle
Family
1 pottle
Bellbird bread
Couple
1 loaf
Family
1 loaf

^ Olive oil is a staple item. It may seem like a lot, but it makes the soup beautiful and creamy.

Instructions

1

Dice carrots into 1 cm cubes.  Finely dice the onion and mince the garlic.

2

Saute the carrots on medium heat, in all the olive oil.

After 2 minutes, add the onion and cook for a another minute, then add the garlic.

Add the tomatoes and water, lentils and spice mix. Add a good pinch of salt, lower the heat and simmer for 35 minutes with the lid off. Add more water if it’s starting to look a bit dry.

3

Once cooked, remove half the soup and blend, then return to the pot. Taste and adjust the seasoning.

4

Serve topped with zesty yoghurt and thick slices of bread on the side.



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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.