Serves
4
Prep
20
mins
Cooking
50
mins
Spicy Red Lentil Soup
Directions
Step 1
Before cooking, follow on-pack instructions to rinse and pick over uncooked lentils & barley.
Step 2
In a food processor, mince garlic, tomato paste, coconut, curry powder, cumin, mustard and coriander seeds to make a paste.
Step 3
Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add paste and cook for a minute.
Step 4
Stir in stock, tomatoes and barley. Cover and bring to boil. Reduce heat to low and simmer for 20 minutes. Add uncooked lentils and simmer, covered, for 25 minutes or until the barley is tender. Add water if soup appears too thick.
Step 5
Stir in coconut cream, divide between bowls and top with coriander.
Ingredients
- 1 2/3 cups McKenzie's Australian Red Split Lentils
- 1/2 cup McKenzie's Australian Pearl Barley
- 4 garlic cloves
- 2 tbs tomato paste
- 4 tsp McKenzie's Fine Desiccated Coconut
- 4 tbs Clive Of India Authentic Curry Powder
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 2 tsp coriander seeds
- 2 tbs canola oil
- 2 brown onions, chopped
- 2 litres vegetable stock
- 800g can diced tomatoes
- 160ml coconut cream
- 1 cup fresh coriander leaves, chopped
