^Olive oil is a staple item. It may seem like a lot, but it makes the soup beautiful and creamy.
Indian lentil soup with zesty yoghurt and Bellbird bread
Cook time: 40 minutes
Dice carrots into 1 cm cubes.
Finely dice the onion.
Mince the garlic.
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.
Once cooked, remove half the soup and blend, then return to the pot. Taste and adjust the seasoning.
Serve topped with zesty yoghurt and thick slices of bread on the side.