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06 December 2012,21:39 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place the lentils in a sieve and wash well under cold running water. Drain and place in a large saucepan with 900 ml of the stock, the carrots, onions, tomatoes and garlic. Bring the mixture to the boil, reduce the heat, cover and simmer for 30 minutes or until the vegetables and lentils are tender.
  • Meanwhile, heat the ghee or oil in a small pan, add the cumin, coriander, chili and turmeric and fry gently for 1 minute. Remove from the heat and stir in the lemon juice and salt to taste.
  • Puree the soup in batches in a blender or food processor. Return the soup to the saucepan, add the spice mixture and the remaining 300 ml .stock or water and simmer for 10 minutes.
  • Add the milk, taste and adjust the seasoning, if necessary. Stir in the chopped coriander and reheat gently. Serve hot, with a swirl of yogurt.


  • 125 gram split red lentils
  • 1.25 liters vegetable stock
  • 350 gram carrots, peeled and sliced
  • 2 onions, peeled and chopped
  • 250 gram can chopped tomatoes
  • 2 garlic cloves, peeled and chopped
  • 2 tablespoon Cooking oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 fresh green chili, seeded and chopped, or use 1 teaspoon minced chili( from a jar)
  • ½ teaspoon ground turmeric
  • 15 ml lemon juice
  • Salt
  • 300 ml milk
  • 30 ml chopped fresh coriander yogurt, to serve

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